Sour and spicy fish soup (Tom Yam Pla Chawn)

This is fresh water fish soup in Thai called “Tom Yam Pla Chawn”

  • 1 serpent-head fish weighing about 300 g.
  • 3 roasted shallots
  • 1 tbsp. fish sauce
  • 2 tbsp. lime juice
  • 2 tbsp. tamarind juice
  • 2 kaffir lime leaves, torn into pieces
  • 1 lemon grass stalk, cut diagonally into ½ inch-thick slices.
  • 1 spring shallot, sliced coarsely
  • 1 eryngo plant, sliced coarsely
  • 5-6 crisp fried dried hot chillies
  • 2 cups water

  • Scale, clean and wash the serpent-head, and cut across the body into ½-inch-thick sliced.
  • Put the water in a pot and bring to a boil. Put in the lemon grass, kaffir lime leaves and shallots.  When it returns to a boil, put in fish.  Season with the tamarind juice, lime juice and fish sauce.
  • Add the spring shallots, eryngo and crisp fried dried not chilli, stir everything to gether and remove from the heat.  Pour into a bowl.  And serve.