Tom Yum Soup with chicken feet and monkfish liver

Richard: "Served the following soup for lunch today. I was happy with the flavor profile, thought I felt that it needed more heat. (not sure if anyone else would agree with me). For anyone who cares, here is the recipe. Making the dish requires a fair amount of advanced planning, however it’s not a particular time-consuming preparation nor does it require much in the way of technique. Active timing isn't all that bad.

"Note:  You can easily swap in/out proteins.  For example, if you don't want to bother with monk fish liver, throw in some large raw shrimp five minutes or so before serving.  Alternatively, think slice some chicken or thrown in some turkey meatballs."

Serves 10, with 4 or so quarts of leftover pork stock

Step 1: Make pork stock.

Ingredients
• 12 pounds pork neck ($2 per pound at HMART)
• 2x two pounds salmon heads
• 2 heads garlic
• 3 ounces ginger
• Three stalks lemongrass
• One pound daikon (sliced into inch thick disks)
• Handful of scallions
• Handful of sawtooth cilantro
• Bunch of celery

Directions
1. Wash pork neck
2. Place pork neck and salmon in a damn big stock pot
3. Cover with waters (bones should be completely submerged + six inches
4. Bring pot to a simmer and skim off the scum
5. Simmer for another three hours, skimming off scum
6. Add aromatics and cook for another 45 minutes or so
7. Spoon off liquid, emptying through a chinois
8. Cook liquid over night and discard fat cap

Step 2: Improve stock

Ingredients: 
• Two pounds chicken feet
• 2.5 quarts pork stock

Directions
1. Process chicken feet (clean and clip off nails)
2. Shallow fry chicken feet or five minutes (frying in oil lets the feet better absorb flavors)
3. Simmer chicken feet in pork stock for two hours

Step 3: Finish soup

Ingredients:
• One pound monkfish liver (sous vided)
• Chicken feet and pork stock from step 2
• Another 2.5 quarts of pork stock
• ½ cup thai fish sauce
• Three large stalks of lemongrass, outer skin removed
• Lots of galangal (8 or so inches worth)
• 30 or so kaffir lime leaves
• Handful of sawtooth cilantro
• Large handful of birdseye chillis
• Half cup of thai green curry paste (everything through step 3 in https://www.seriouseats.com/…/andy-rickers-kaeng-khiaw-waan…)
• 40 or so thai chillis
• Double handful of cremini mushrooms
• Large can of muir glen whole tomatos
• Sugar
• Couple handfuls of small shallots
• 1.5 cups fresh squeezed lime juice
• Bunch of thin sliced scallions

Directions
• Add pork stock to stock/chicken feet
• Add fish sauce, lemongrass, galangal, lime leaves, cilantro, chillis, and curry paste. Bring to an aggressive simmer
• When the stock tastes really good, add mushrooms, scallions, and tomatoes and cook until the shrooms and scallions soften
• Use lime juice and sugar to balance out the flavor at the last minute
• Evenly divide monkfish liver into bowls. Spoon in stock, giving everyone a couple chicken feet, a tomato, a shallot or two, some a couple mushrooms
• Top with sliced scallions