Pho Taek Thai Seafood SoupFrom sosousme 7 years ago
- For the soup stock: shopping list
- 6 cups chicken stock, preferably home-made or low-sodium shopping list
- 1 large or 2 small lemongrass stalks, sliced on the bias and lightly crushed shopping list
- 1 (2-inch) piece fresh ginger, thinly sliced shopping list
- 1 - 2 jalapeno peppers, with seeds, sliced shopping list
- 1 - 2 serrano peppers, with seeds, sliced shopping list
- 4 green onions, sliced shopping list
- 1 lime, thinly sliced shopping list
- For the soup shopping list
- 1 (14-ounce) can coconut milk (best if you don't use low-fat) shopping list
- 1 dozen shrimp, with shells, (devein and remove the shells, reserve the shells) shopping list
- 12 fresh mussels, debearded and scrubbed shopping list
- 1 cup white wine shopping list
- 2 cloves garlic shopping list
- 6 sea scallops, thinly sliced shopping list
- 2 teaspoons fish sauce, or to taste shopping list
- Minced fresh cilantro shopping list
- Thinly sliced green onion tops shopping list
- 1 lime, cut into wedges shopping list
How to make it
- Make the stock - place all the stock ingredients into a sauce pan, bring to a boil, lower heat and simmer for about 45 minutes. Shut off and allow to seep for 15 to 20 minutes. Remove all the vegetables with a slotted spoon.
- Meanwhile, put the shrimp shells into a small sauce pan with 2 cups water, bring to a simmer and allow to cook for 30 minutes. Shut off the heat and let sit to seep for 15 - 20 minutes.
- Strain the shrimp broth into the stock; bring to a simmer over medium heat.
- Place the thinly sliced scallop into the bottom of a small soup bowl.
- In a separate skillet, heat the wine and garlic together, add the mussels and cook, shaking the pan, until the mussels open. Discard any that do not open. Put the cooked mussels into the soup bowl.
- Add the coconut milk and fish sauce to the stock; when just simmering add the shrimp; cook for 3 minutes, or until just cooked. Remove the shrimp to the bowls, distributing them evenly. Bring the stock to a simmer, taste and adjust. (If it doesn't seem spicy enough, then add a little Thai curry paste, green or red, you want some heat). Ladle the hot stock into the bowls (if the scallop is thinly sliced it will cook in the hot broth); top with a sprinkling of cilantro and green onions, serve the lime wedge on the side.