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

Ingredients (19)

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