Thai Spicy Seafood Soup
|Water/Chicken stock||2 Cup (32 tbs)|
|Sea bass||50 Gram, skinned and cleaned|
|Squid||50 Gram, cut into 2 cm pieces|
|Mussels||50 Gram, cleaned (In Their Shell)|
|Shell crab||50 Gram, cleaned|
|Kaffir leaves||5 , torn|
|Galangal slice||3 (Fresh Or Dried)|
|Lemongrass stalk||1 , cut into 1 - 2 inch pieces|
|Thai fish sauce||2 1⁄2 Tablespoon|
|Lime juice||2 1⁄2 Tablespoon|
|Sweet basil||1⁄4 Cup (4 tbs)|
|Red birds eye chilies||3|
|Dried red chili||1 , fried slightly and cut into Â½ inch pieces|
Wash, peel and de-vein prawns or shrimp, remove the heads but keep the tails intact.
Bring water or stock to boil in a sauce pan over medium heat then add lemongrass, galangal and lime leaves, Cook until fragrant.
Add all the seafood except the shrimp or prawns (DO NOT STIR) and wait until they change color then add the shrimp or prawns.
Cook a few more minutes then add the sweet basil leaves, swirl gently and turn off heat.
In a serving bowl, (Do this while waiting for the sauce pan to boil) combine lime juice, chilies and fish sauce.
Add the ingredients from the sauce pan when done to the serving bowl. Mix bottom to top and top with the dried red chilies and sprig of sweet basil.
The soup should be spicy, sour and salty with aroma of sweet basil and dried red chilies.
If you would like to learn how to cook Thai food from Thai Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us at All Thailand Experiences.