Fish Head Soup ( Tom Kong Hur Pa )

fish-head-soup.jpg

If you've eaten canned fish soup, you've are probably eating fish heads! Since factory made soups use all the parts of the fish just like we do. In Thailand we're no so squeemish about these things, the heads of the fish make a great soup and meat under the mouth and at the top of the head has some of the strongest fish flavours of the whole fish. After yesterdays western sausage pizza recipe, I thought this would make a nice contrast.

Ingredients
2-4 Fish Heads
300 ml Water
5 Bird Chillies
2 Red Onions
2 Garlic Cloves
10 gms Galangal
10 gms Lemon Grass
10 gms Sweet Basil
10 gms Thai Grapow Basil
10 gms Dried Whole Chillies
2 Kaffir Leaves
2 Teaspoons Salt
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice

Preparation
1. Put water into saucepan and heat.
2. When the water is boiling, pound the garlic, red onion, galangal, lemon grass and add to the boiling water.
3. Clean the fish heads, put into the boiling water and cook for 10 minutes.
4. Add salt and fish sauce and boil for another minute. Pound the bird chillies and dried chillies in a Thai mortar. Add the pounded mix to the water and mix.
5. Finally remove from the heat, add the sweet basil, kaffir leaves, grapow basil leaves, lemon juice and serve.

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