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Spicy Seafood Soup
Po Dtaek - โป๊ะแตก
Description
Put the stock into a pan and bring to the boil.
Ingredients
| 3 | c | chicken stock (or water) |
| 1 | fresh crab (including shell - cut into bite-sized pieces (remove the 'dead man's fingers') and rinse in water) | |
| 100 | g | cleaned squid (cut into bite-sized pieces) |
| 50 | g | mussels (remove any barnacles and pull out the beards) |
| 100 | g | prawns (washed, peeled and deveined) |
| 50 | g | fish fillet (cut into bite-sized pieces) |
| 10 | sli | ginza |
| 1 | stalk of lemongrass (lower 1/3 only, sliced) | |
| 5 | shallots (smashed) | |
| 20 | green and red bird's eye chillies (smashed) | |
| 4 | kaffir lime leaves (torn into pieces discarding the stem) | |
| 1⁄2 | c | straw mushrooms (cut in ½) |
| 1 | tomato (cut lengthways into 8 pieces) | |
| 3 | T | fish sauce |
| 1⁄2 | c | eryngo leaves (roughly chopped) |
| 1 | c | holy basil |
| 3 | T | lime juice |
Instructions
Put the stock into a pan and bring to the boil. Then, on a medium heat, add the ginza, lemongrass, shallots, bird's eye chillies and kaffir lime leaves. Bring the stock back to the boil and then add the crab and mussels and simmer for 2 minutes.
Add the mushrooms and tomato and stir gently. Then add the squid, prawns and fish and cook for a further 2 minutes.
Add the fish sauce, eryngo leaves, holy basil and limejuice. Bring back to the boil. Turn the heat off and serve. It should taste sour, salty and spicy and should be aromatic from the eryngo leaves and holy basil.