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Hot and Sour Seafood Soup
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Serves : 4
Preparation time : 30 minutes
cooking time : 15 minutes
Ingredients :
11/2 liters seafood or chicken stock or 2 to 3 stock cubes dissolved in 11/2 liters hot water
3 stalks lemongrass, thick bottom part only, outer layers discarded, inner part cut into lengths and bruised
5 thin slices of galangal root
4 kaffir lime leaves
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons Chili Paste
125g fresh prawns, peeled and deveined
125g fish fillets, sliced
125g squids, cleaned, body sacs cut into rings
100g mushrooms, stems discarded, caps sliced
4 tablespoons freshly squeezed lime juice
1 tablespoon minced red chilies
2 tablespoons minced coriander leaves (cilantro), to garnish
2 tablespoons sliced spring onions, to garnish (optional)
Chili Paste 5 to 8 dried red chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded
2 red chilies, deseeded and sliced
2 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
2 kaffir lime leaves
21/2 cm (1 in) galangal root, peeled and sliced
5cm (2 in) krachai (Chinese keys) or young ginger, peeled and sliced
4 cloves garlic
6 shallots
1 tablespoon black peppercorns
1 teaspoon dried shrimp paste
1 teaspoon salt
Method :
Make the Chili Paste first by grinding all the ingredients to a smooth paste in a blender or food processor, adding some water to keep the blades tuning if necessary. Transfer to a bowl and set aside.
Bring the stock to a boil in a stockpot over high heat. Add the lemongrass, galangal and kaffir lime leaves, sand simmer for 10 to 15 minutes until the stock is infused with the herbs. Season with the fish sauce, sugar and Chili Paste and remove from the heat.
About 5 minutes before serving, ring the stock to a boil over high heat, add the seafood and mushrooms, and simmer for 3 to 5 minutes until cooked. Remove from the heat and stir in the lime juice and chilies. Check seasoning, adding more fish sauce, lime juice and Chili Paste if desired.
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