seafood soup with basil (poh taek) - Thai Food
Ingredients:
- 4-5 cups Thai Chicken Stock
- 1 fresh crab, cleaned, back shell discarded, body cut into 6 pieces
- 2 stems lemongrass, thick bottom half only, bruised
- 8 cm galangal root, peeled and sliced
- 3 kaffir lime leaves
- 150 g white fish fillet, cleaned and cut into bite-sized pieces
- 6 medium shrimp or prawns
- 6 mussels in their shells, cleaned well
- 170 g squid, cleaned and cut into 2 cm slices
- 2 tbsp fish sauce, or to taste
- 1/4 tsp palm sugar, shaved
- 1 tbsp lime juice, or to taste
- Handful Thai basil leave (horapa)
- 4-8 green bird's-eye chillies, crushed
Preparation:
1.Bring chicken stock to a boil. Add crab if using, and return to a boil.
2.Add lemon grass, galangal and kaffir lime leaves, then add fish, shrimps, mussels, and squid. Cook for another 5 minutes, then remove from the heat.
3.Add fish sauce, sugar and lemon juice to taste. Garnish with basil and chillies, and serve in bowls accompanied by rice, fish sauce and lemon juice.
