Info: A bowl of this soup also awakens tired spirits and is the only good, invigorating meal on hot summer days! The special spices, such as galangal – also called Thai ginger – with its slightly unusual flavor, ginger, lemongrass, the lemon-spicy peel of the shriveled 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 in our country as well. You can buy them everywhere in Asian stores, usually flown in fresh from Thailand.
Cut the fish into large 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 seeded, because then they are less spicy), lemon zest and half of the lemon leaves plucked to the fish heads form and make about 20 minutes.
Finally, pour the broth through a sieve and pour again into the saucepan. Add the heads, the other pieces of fish, the spices put aside, the remaining herbs, the spring onions cut into fine rings, the