Sour and spicy fish soup (Tom Yam Pla Chawn)

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

INGREDIENTS:

• 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
  

PREPARATION:

• 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.