Makes 4 to 5 servings

Fish broth

• 2 lbs fish bones, chopped into manageable pieces
• 4 cups water
• 6 large slices galangal (the younger the better)
• 3 cloves garlic
• 1 large or 2 small stalks lemongrass, green parts and hard outer layers removed, sliced into 3-inch lengths and slightly pounded
• 2 peeled shallots
• 1 teaspoon coriander seeds, dry roasted
• 12 kaffir lime leaves
• 3 Thai chilies
• 1 teaspoon salt
• One 4-inch piece young and tender galangal, thinly sliced (1 cup)
• 9 garlic cloves, minced (1 cup)
• 12 stems cilantro with roots (if possible), minced (1/4 cup) , plus 4-5 sprig, coarsely chopped
• 1 large stalk lemongrass, green parts and hard outer layers removed, minced (1/2 cup)
• 1 teaspoon white peppercorns, dry-roasted, ground
• 3 shallots, minced (1/2 cup)
• 4 cups fresh coconut milk and cream combined (consistency of whole milk)
• 7 fresh Thai chilies or 5 Serrano chilies, slice across in a diagonal
• 1 ½ teaspoons sea salt
• 5 tablespoons fish sauce
• 12 kaffir lime leaves
• 1 pound boneless trout or sea bass, slice into bite size pieces
• 1 to 2 limes, sliced into wedges

Fish Broth

1. Rinse and clean the fish bones before putting them into a saucepan. Add the remaining ingredients and boil. Lower the heat to medium and boil for at least 25 minutes.
2. Strain through a fine mesh strainer, discard the solids. You will have about 2 cups of broth.
3. If making ahead, cool completely before refrigerate.

Thom Pla Kha On

1. Put the galangal, garlic, cilantro stems and roots, lemongrass, peppercorn, and shallots in a food processor to grind.
2. Transfer to a mortar and pound with a pestle until pureed. You will have a little over a cup of paste.
3. Add 2 cups fish broth to a saucepan. Bring to a boil. Add the coconut cream and the seasoning paste. Lower the heat to medium-low, and let boil slowly as not to curdle the coconut milk. Add the salt, fish sauce and chilies. When it comes to a boil, crushed the lime leaves with your hands and add to the broth. Stir to mix. Lower the heat boil for about 10-15 minutes.
4. When ready to serve, increase the heat to medium and add the fish. When the fish turn firm. Turn off the heat.
5. To serve, fill the individual serving bowl with pinches of chopped cilantro and several squeezes of lime juice. Ladle the broth into the boil and serve hot.