Hot and Sour Seafood Soup
|Shallots||4 , sliced (red or golden)|
|Green chillies||2 , chopped|
|Kaffir lime leaves||6|
|Fresh ginger slice||4|
|Fish stock/Chicken stock / vegetable stock||3 1⁄2 Pint (8 cups, 2 litres)|
|Firm fish fillets||8 Ounce, cut into chunks (boneless , 250 g)|
|Uncooked prawns||12 Medium, shelled and deveined|
|Mussels||12 , scrubbed and beards removed|
|Oyster mushrooms/Straw mushrooms||4 Ounce (125 g)|
|Lime juice||3 Tablespoon|
|Thai fish sauce||2 Tablespoon (nam pla)|
|Fresh coriander leaves||4|
1. Place shallots, chillies, lime leaves, ginger and stock in a saucepan and bring to the boil over a high heat. Reduce heat and simmer for 3 minutes.
2. Add fish, prawns, mussels and mushrooms and cook for 3-5 minutes or until fish and seafood are cooked, discard any mussels that do not open after 5 minutes cooking. Stir in lime juice and fish sauce. To serve, ladle soup into bowls, scatter with coriander leaves and accompany with lime wedges.