Thai Spicy Seafood Soup Recipe Video
Learning to cook Thai Spicy Seafood Soup is easy if you know the proper way to add the ingredients. Now you can learn to cook this dish at home using the online video.
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthy++Servings1
HealthyLow Calorie
Ingredients
| Water/Chicken stock | 2 Cup (32 tbs) | |
| Shrimp/Prawn | 50 Gram | |
| Sea bass | 50 Gram, skinned and cleaned | |
| Squid | 50 Gram, cut into 2 cm pieces | |
| Mussels | 50 Gram, cleaned (In Their Shell) | |
| Shell crab | 50 Gram, cleaned | |
| Kaffir leaves | 5 , torn | |
| Galangal slice | 3 (Fresh Or Dried) | |
| Lemongrass stalk | 1 , cut into 1 - 2 inch pieces | |
| Thai fish sauce | 2 1⁄2 Tablespoon | |
| Lime juice | 2 1⁄2 Tablespoon | |
| Sweet basil | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Pinch | |
| Green chilies | 3 | |
| Red birds eye chilies | 3 | |
| Dried red chili | 1 , fried slightly and cut into ½ inch pieces |
Directions
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.
If you would like to learn how to cook Thai food from Thai Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us at All Thailand Experiences.
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.
If you would like to learn how to cook Thai food from Thai Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us at All Thailand Experiences.
Comments
Comments: 4 |
Add a Comment
bahuja2001 says :
Hi allthai, Thanks for salty and savory delicious seafood soup. It is really yummy and mouth watering recipe.
Posted on: 11 January 2010 - 7:51am
foodpsychologist says :
your spicy seafood soup tastes too good. Could you please suggest if I could use anything else in place of galangal and sweet basil leaves, as i may not get them in my local markets. Is sweet basil different from basil?
Posted on: 11 January 2010 - 1:59am
allthai says :
Hi Shanti and Mary-Anne,
Thank you for your comment.
"Tom Yam" is a different recipe and tastes different.
This recipe is for "Po Taek"
For tom yam you need to add chopped coriander (cilantro) leaves, mushrooms and pea eggplant.
Kind regards,
Randy
Posted on: 6 March 2009 - 5:17pm
Chef
