Tom Yam Pla Ka-Phong Khao

Tom Yam Pla Ka-phong Khao

Sour and spicy sea perch soup.

1 sea perch weighing 500 grams,
100 grams rice-staw mushrooms slices in half,
1 stem of lemon grass, crushed and cut into short pleces,
5 slices of galangal,
10 crushed hot chillies,
4 crushed shallots,
5 kaffir lime leaves,
1 coriander plant,
2 table spoon lime juice,
1 table spoon fish sauce,
3 cups water.

Preparation

1) Scale, clean, and wash the fish and cut into pieces.
2) Place the water in a pot over medium heat and add the lemon grass, shallots, kaffir lime leaves torn into pieces, galangal, and chillies.
3) When the water has come to a good boil, add the fish and the mushrooms.
4) Add fish sauce and lime juice to taste, sprinkle with coriander greens, and serve hot.