Salmon Head Soup - Andrew Zimmern

Ingredients

• 1 Verlasso salmon head and collars (you can also use trim and belly pieces)
• 3 cups chicken broth
• 2 tablespoons chile-tamarind paste (nam phrik pao)
• 2 1/2 tablespoons golden brown sugar
• 2 Makrut lime leaves
• 1 large stalk lemon grass, trimmed and sliced into 1-inch pieces
• One 2-inch piece of galangal, sliced lengthwise
• One 2-inch piece of ginger, sliced lengthwise
• Two 14-ounce cans unsweetened coconut milk
• 2 Thai chiles, split lengthwise, plus more for garnish
• 3/4 pound mixed mushrooms, such as oyster mushrooms, enoki mushrooms or straw mushrooms
• 2 1/2 tablespoons fish sauce
• 1/4 cup fresh lime juice
• Cilantro sprigs for garnish