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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup made almost like Tum Yum Soup, but doen't have coconut milk..this dish can be find in any Thai resturants..and if you like seafood..the combination of shrimp, scallop, squid, mushrooms and basil leaves in hot and sour spicy broth w/ lemon grass seasoning, if you do you'll love this dish. Ingredients:
all types of seafood can be use / clean and dry |
1 long lemong grass cut into long sliced |
4 leaves of lemon leaves |
6 glove of garlic crushed |
1/2 of red onion sliced |
3 tablespoon fish sauce |
2 tablespoon lemon juice |
4 cans of chicken stock |
1/4 cup of cilento steam only (if have root it may be use) |
choped remaining cilento leaves for ganish |
1/4 cup on green onion choped into small cubes (chives can be use) |
1/2 cup of clean spinach leaves (optional) |
1 or 2 dried red chilli pepper crushed for topping |
Directions:
1. In a pan, add stock, lemon grass, lemon leaves, garlic, red onion and cilento steam cook for at least 15 minutes or until fagrances.
2. When done, add your seafood in a boiling stock( seafood should only take a few minutes, you don't want to over cook it) cook it about 5 minutes add fish sauce (be careful with your fish sauce, the stock might be already salty), lemon juice, green onion and spinach leaves. Pour into your serving bowl and garnish with choped cilento and dried red chilli pepper.
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