Tom Yum Pla from The Little Thai Cookbook by Marshall Cavendish

Ingredients

• 500 g Spanish mackerel fillet, cut into bite-size pieces
• 1 teaspoon salt
• coriander leaves
• 2 tablespoons cooking oil
• 15 dried chillies, seeded, then soaked to soften and drained
• 6 cloves garlic, peeled
• 8 shallots, peeled
• 5-cm knob galangal, peeled and finely sliced
• 8 bird’s eye chillies, bruised
• ¼ cup (60 ml) fish sauce (nam pla)
• 4 cups (1 litre) chicken stock
• 3 coriander roots, bruised
• 3 stalks lemongrass, bruised and sliced lengthwise in half
• 5 kaffir lime leaves