Tom Yam Fish Head Soup Recipe

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 the fish head is not your cup of tea, you could simply replace it 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 to 4, but I suppose it depends on who demands to eat the fish cheeks will in turn determine how many fish heads you’ll need. In a big pot or saucepan add the following:

• 2 litres of fish stock;
• 1 litre of water;
• 1 packet Tom Yam paste;
• 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 and cracked black Kampot 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 apportioned 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.