Thai Shellfish Soup Recipe
 An
appetizing recipe that could accompany almost any other dishes with
steamed rice. The herbs used will add the additional aroma to the dish.
A must for those who like seafood soup.
Ingredients: (Serves 4-6)
350g/12oz raw shrimps (prawns)
350g/12oz firm white fish, such as monkfish,
cod or haddock
175g/6oz small squid rings
1 tablespoon lime juice
450g/1 lb live mussels
400 ml/15 fl oz coconut milk
1 tablespoon peanut oil
2 tablespoons Thai red curry paste
1 lemon grass stalk, bruised
4 kaffir lime leaves, finely shredded
2 tablespoons Thai fish sauce
Salt and freshly ground black pepper
Fresh coriander leaves, to garnish
Method:
Peel the shrimps. Using a sharp knife,
remove the black vein along the back of the shrimps. Pat dry with
absorbent kitchen paper and reserve. Skin the fish, pat dry and cut into
2.5 cm/1 inch chunks. Place in a bowl with the shrimps and the squid
rings. Sprinkle with the lime juice and reserve.
Scrub the mussels, removing their beards and
any barnacles. Discard any mussels that are open, damaged or that do not
close when tapped. Place in a large saucepan and add 150 ml/¼ pint of
coconut milk. Cover, bring to the boil, then simmer for 5 minutes, or
until the mussels open, shaking the saucepan occasionally. Lift out the
mussels, discarding any unopened ones, strain the liquid through a
muslin-lined sieve and reserve.
Rinse and dry the saucepan. Heat the peanut
oil, add the curry paste and cook for 1 minute, stirring all the time.
Add the lemon grass, lime leaves, fish sauce and pour in both the
strained and the remaining coconut milk. Bring the contents of the
saucepan to a very gentle simmer.
Add the fish mixture to the saucepan and
simmer for 2-3 minutes or until just cooked. Stir in the mussels, with
or without their shells as preferred. Season to taste with salt and
pepper, then garnish with coriander leaves. Ladle into warmed bowls and
serve immediately.
Happy Cooking,
Carol |
