Thai Spicy Seafood Soup Recipe Video
Thai spicy seafood or po taek is spicy and delicious seafood soup made with a medley of seafood along with chicken and sea bass cooked with aromatic Thai spices and chilies. The Thai seafood soup is a bit sour along with the hint of sweet basil and the heat of dried chilies. It can be served as an excellent starter.
Ingredients
2 cups of water or chicken stock
50g shrimp or prawns
50g Sea Bass, skinned and cleaned
50g squid and cut into 2cm pieces
50g mussels in their shell cleaned (optional)
50g crab in shell cleaned (optional)
5 kaffir leaves torn
3 this slices of fresh or dried galangal
1 stalk lemongrass cut into 1 -- 2 inch pieces
2 ½ tbsp Thai fish sauce
2 ½ tbsp lime juice
¼ cup sweet basil leaves
Pinch of salt
3 green and red birds eye chilies
1 dried red chili, 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.
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.
Editors Review
There is nothing to beat the rich taste of this seafood delight with a touch of Thai. Fresh shrimps cooked with an array of seafood like crab, mussels, bass and squid make this all the more delicious. Spicy and exotic, you can make it in minutes and gorge on to satiate your seafood craving!Questions, Comments and Reviews
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