When I visit my friend Poranan's house in Auke Bay for Thai fish soup, there's always a fish head stewing in the pot. Prik nam pla (spicy fish water) is usually on the table, and fish sauce has been splashed into the dish. The Fiddlehead's Thai Fish Soup doesn't include any of those things, but it is still a winner: tasty, spicy, and nourishing with refreshing hints of cilantro and lemongrass.
The recipe calls for white fish, but I used salmon from the freezer.
Saute the veggies in a soup pot, add the fish stock, and stew. 
Many flavors meld together in this soup. Cilantro, sesame oil, sherry, soy sauce, tomato, bell pepper, bok choy (my first time cooking with it), and lemongrass.
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