Tom Yam Fish Head Soup

Tom Yam Fish Head Soup

A very simple affair this one, but the results are spectacular. This is my Tom Yam Fish Head Soup. Apologies in advance for the photo, this was before I was using my new camera.

Some slight cheating for this one again, as I do in fact use some Tom Yam paste from the supermarket as the initial base. Seriously though the packet mixes are so good now, why bother adding 30-40 minutes of prep time if you are in a rush to cook. Especially like me with two kids sitting there starting to chew on their finger nails with hunger pangs kicking in. Here we go with my recipe for Tom Yam Fish Head Soup.

First though to resolve any confusion. You would know if you lived in Singapore that fish heads usually go in curries not Tom Yam soup. So my fusion version is to combine the two. Hence Tom Yam Fish Head Soup.

This is not one I have tasted yet as this is way too fishy for me, but I have it on good authority that this is indeed one of the best Tom Yams yet tasted. If fish head is not your cup of tea, you could simply replace with anything you like. Chicken, pork or just plain fish fillets – they should all work very well with the soup base.

Easily enough for 2-4, but I suppose it depends who demands to eat the fish cheeks will in turn determine how many fish heads you’ll need. In to a big pot or saucepan add in:

• 2 litres of fish stock;
• 1 litre of water;
• 1 packet Tom Yam paste, any will do;
• 5-6 stalks of lemon grass, trimmed and peeled to the softer inner and bruised with the side of your knife (basically bash them);
• 5 garlic cloves, again peeled and bruised with your knife;
• 6 or so shallots, peeled and roughly chopped;
• 2 fish heads (or alternative) – I have used salmon for this recipe;
• 2 finely chopped chili padi or more if you like to up the ante on the heat;
• About half a small bottle of lime juice or 4 or so fresh limes worth of juice;
• 2-3 tablespoons of fish sauce (how salty you want it is your choice of course); and
• A good pinch of salt & cracked black pepper.

That’s that! On the heat now. Bring to the boil, give a good stir to mix all the ingredients, and to dissolve the paste. Reduce to a simmer until the fish heads are nicely cooked and equally apportion to your serving bowls. Before that though you do want to taste the soup. You want salty, sour, and heat from the chili in there. Add more fish sauce, chili, or lime juice according to your preference. Garnish with a little ripped coriander and there you have it – Tom Yam Fish Head Soup.

Easy huh!

You are seriously going to love this one – and I guarantee you’ll get thumbs up from devout Tom Yammers despite it having fish eyes sitting there staring up at them! So please try my Tom Yam Fish Head Soup. ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.