Coastal Burmese Fish Broth

1. Start the Broth

Place the fish heads and bones in a large pot and add 6 cups of water, the sliced shallots, and turmeric. Bring the mixture to a boil over high heat. Once it starts to boil, reduce the heat to a strong simmer.

2. Prepare Aromatic Paste

While the fish heads are simmering, combine the lemongrass, ginger, galangal, and 1 teaspoon of salt in a mortar or small food processor. Grind or process these ingredients until they form a smooth paste.

3. Add Aromatic Paste

Add the aromatic paste to the pot along with the remaining cup of water, the rest of the salt, and the green cayenne chiles. Bring the pot back to a boil, then reduce to a strong simmer. Let the broth simmer partially covered for about 1 hour.

4. Strain the Broth

After an hour, strain the broth through a fine strainer into another pot, discarding the solids. Taste the broth and adjust the seasoning if necessary by adding more salt to taste.

5. Add Optional Ingredients

If you are using any optional ingredients like bean threads, Napa cabbage, or squid, add them to the pot with the strained broth. Simmer briefly until the squid is tender and the flavors are bright.

6. Finish and Serve

Stir in the chopped coriander leaves and the lime juice just before serving to add a burst of freshness.