Pho Taek Thai Seafood Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Well, they don't have a category for this, it was my first course for my Around the World dinner party menu, and I wanted something from Thailand. This soup came as a last minute inspiration. Ingredients:
for the soup stock |
6 cups chicken stock, preferably home-made or low-sodium |
1 large or 2 small lemongrass stalks, sliced on the bias and lightly crushed |
1 (2-inch) piece fresh ginger, thinly sliced |
1 - 2 jalapeno peppers, with seeds, sliced |
1 - 2 serrano peppers, with seeds, sliced |
4 green onions, sliced |
1 lime, thinly sliced |
for the soup |
1 (14-ounce) can coconut milk (best if you don't use low-fat) |
1 dozen shrimp, with shells, (devein and remove the shells, reserve the shells) |
12 fresh mussels, debearded and scrubbed |
1 cup white wine |
2 cloves garlic |
6 sea scallops, thinly sliced |
2 teaspoons fish sauce, or to taste |
minced fresh cilantro |
thinly sliced green onion tops |
1 lime, cut into wedges |
Directions:
1. Make the stock - place all the stock ingredients into a sauce pan, bring to a boil, lower heat and simmer for about 45 minutes. Shut off and allow to seep for 15 to 20 minutes. Remove all the vegetables with a slotted spoon.
2. Meanwhile, put the shrimp shells into a small sauce pan with 2 cups water, bring to a simmer and allow to cook for 30 minutes. Shut off the heat and let sit to seep for 15 - 20 minutes.
3. Strain the shrimp broth into the stock; bring to a simmer over medium heat.
4. Place the thinly sliced scallop into the bottom of a small soup bowl.
5. In a separate skillet, heat the wine and garlic together, add the mussels and cook, shaking the pan, until the mussels open. Discard any that do not open. Put the cooked mussels into the soup bowl.
6. Add the coconut milk and fish sauce to the stock; when just simmering add the shrimp; cook for 3 minutes, or until just cooked. Remove the shrimp to the bowls, distributing them evenly. Bring the stock to a simmer, taste and adjust. (If it doesn't seem spicy enough, then add a little Thai curry paste, green or red, you want some heat). Ladle the hot stock into the bowls (if the scallop is thinly sliced it will cook in the hot broth); top with a sprinkling of cilantro and green onions, serve the lime wedge on the side.
|
|