Tom Yam Pla (Thai Spicy and Sour Soup with Fish) Recipe

Ingredients (22)

• For the Fish:
• 2 1/2 pounds (1.1kg) head-on whole red snapper, scaled, gutted, filleted, and fillets cut into 2-inch pieces (reserve head and bones for stock; see note)
• 2 teaspoons fish sauce
• For the Fish Stock:
• 1 cup grape tomatoes (5 1/2 ounces; 160g)
• 2 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut into 2-inch lengths (about 80g)
• 1/2 white onion (4 ounces; 115g), peeled and sliced in half
• One 4-inch piece fresh galangal (50g), peeled and roughly smashed in a mortar and pestle 
• 10 fresh or frozen makrut lime leaves (6g), roughly torn
• 1 tablespoon (15ml) fish sauce
• For the Soup:
• 10 to 15 dried Thai chiles (5g), stemmed
• 1/2 cup grape tomatoes (2 3/4 ounces; 80g)
• One 4-inch piece fresh galangal (50g), peeled and thinly sliced
• 4 stalks lemongrass, bottom 6 inches only, outer leaves discarded, tender core lightly smashed and cut on a bias into 2-inch lengths (about 160g)
• 4 small shallots (50g), peeled and roughly smashed in a mortar and pestle
• 10 fresh or frozen makrut lime leaves (6g), middle ribs removed (see note)
• 5 to 7 fresh green Thai chiles (6g), stemmed and roughly smashed in a mortar and pestle
• 1/4 cup (60ml) fish sauce
• 1/4 cup (60ml) fresh lime juice from 2 limes
• 5 sprigs (12g) fresh culantro leaves and tender stems, cut into 1/2-inch pieces (see note)
• Cooked jasmine rice, for serving