ต้มยำปลานิล 
Cooking Instructions
- 1
Toast the crushed shallots, garlic, and lightly crushed chilies in a pot over low heat until fragrant. Add enough water to cover the fish. Add the galangal, lemongrass, and kaffir lime leaves.
- 2
When the water comes to a boil, add the tamarind pulp, tomatoes, salt, and bouillon cubes. Stir until dissolved and taste to adjust seasoning as desired.
- 3
Once the broth is boiling vigorously, gently add the fish. Do not stir. Cover and let it boil again. Check the fish for doneness with a fork. When cooked, add the pounded chilies and sliced culantro. Let it boil until fragrant, then turn off the heat.
- 4
Before serving, squeeze in the lime juice. Top with fried dried chilies for extra flavor. For best results, season each bowl individually. You can also add fish sauce and chili flakes to taste.
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