Thai Spicy Seafood Soup - Po Taek
From allthai 14 years agoIngredients
- 2 cups of water or chicken stock shopping list
- 50g shrimp or prawns shopping list
- 50g sea bass, skinned and cleaned shopping list
- 50g squid and cut into 2cm pieces shopping list
- 50g mussels in their shell cleaned (optional) shopping list
- 50g crab in shell cleaned (optional) shopping list
- 5 kaffir leaves torn shopping list
- 3 this slices of fresh or dried galangal shopping list
- 1 stalk lemongrass cut into 1 -- 2 inch pieces shopping list
- 2 ½ tbsp Thai fish sauce shopping list
- 2 ½ tbsp lime juice shopping list
- ¼ cup sweet basil leaves shopping list
- Pinch of salt shopping list
- 3 green and red birds eye chilies shopping list
- 1 dried red chili, fried slightly and cut into ½ inch pieces shopping list
How to make it
- 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.
- In the online You Tube video you will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff in Chiang Mai Thailand not only how to cook Thai Spicy seafood soup but about the ingredients.
- http://www.youtube.com/watch?v=O6ICwOzuOrI
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