Soup: Mixed Seafood Soup

Ingredients for 4 servings

5 oz trimmed kingfish

8 small crab claws, washed

8 large shrimps, shelled and deveined

8 large mussels, washed

8 oz squid, cleaned and chopped into 1/2-inch pieces

4 oz button mushroom, quartered them.

1 stalk lemongrass, smashed and 1-inch slices

1/2 inch galangal root, thinly slice

5 kaffir lime leaves, deveined, and shredded

5 cups water

5 tbsp fish sauce

3 tbsp chilies paste

5 tbsp lime juice

2 fresh hot chilies

Fresh coriander leaves

Preparation

Cut kingfish into 1/2-inch boneless cubes and reserve on its own.  Reserve the crab, shrimps, mussels, and squid in a bowl.

Reserve the lemongrass, galangal, lime leaves in a bowl.

Boil 5 cups water in a soup pot on medium high heat.  Add reserved lemongrass, galangal, lime leaves and cook for 2 minutes.  Add fish sauce and chili paste and cook for another minute.

Add kingfish and cook for 2 minutes.  Add rest of seafood and mushrooms and cook for 2 minutes or until the shrimps turn pink and springy.  Add 5 tbsp lime juice.  Quickly crush the chilies with the flat of chef’s knife and add to the soup.  Turn off the heat.  transfer to a soup bowl, top with coriander leaves and serve immediately.

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