Info:
Life spirits and is on hot summer days the only good, invigorating meal! The special spices, such as galangal – also called Thai ginger – with its slightly unusual flavor, ginger, lemongrass, the lemon-spicy peel of the dark green kaffir lemon and its leaves are just as important for the flavor of the soup as Thai basil, coriander greens and Thai fish sauce. No problem to get all these ingredients also in our country. You can buy them everywhere in Asian stores, usually flown in fresh from Thailand.
Share portion pieces. Fry fish heads and crab tails with the shells in hot oil in a saucepan. Take out crab tails and remove from shell. Put the shell back into the cooking pot, pour the water.
Cut the lemongrass, galangal and ginger into small pieces and add to the soup pot. Cut the rest into thin slices and set aside. Chilies (perhaps deseeded, because then they are less spicy), lemon zest and half of the lemon leaves plucked to the fish heads form and make about 20 min.
Finally, pour the broth through a sieve and pour repeatedly into the saucepan. Add the heads, the other pieces of fish, the spices put aside, the rest of the herbs, the spring onions cut into fine rings, the red chiles cut into small strips, the chili peppers cut in the meantime and the chopped onions.
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