Thai Seafood Soup
Continuing on  my Sunday Thailand theme, here’s a spicy, intense soup with all of the multi-layered flavors expected of Thai food. If you don’t handle really spicy food well, you can reduce the quantity of chiles used, but the heat of the chile is balanced with the palm sugar and salt from the fish sauce and soy sauce.

Thai Seafood Soup

Serves 8
2 stalks lemongrass, ends trimmed and pounded with a mallet
1 inch piece of ginger (0.7 oz.)
1 tablespoon yellow curry paste
5 dried lime leaves, reconstituted in boiling water (or use fresh lime leaves if available)
3 tablespoon fish sauce
1 tablespoon soy sauce
3 chiles
1 onion
1 tablespoon+2 teaspoons palm sugar
2 tablespoons oil
8 cups water
2 lbs. mussels on the half shell
1 lb. large shrimp, shelled and cleaned
6 oz. snow peas, trimmed

Combine lemongrass, ginger, lime leaves, fish sauce, soy sauce, chiles, onion and sugar in a food processor and mix well to make a finely ground spice paste.
Heat oil.  Add spice paste and fry for 3-4 minutes, until it becomes fragrant.
Add water.  Bring to a boil.  Boil on high for 10 minutes.
Strain. (If you ground the spice paste very fine so there are no strands of lemongrass, you can skip this step.) Return broth to pot and bring back up to a high rolling boil.
Add shrimp, mussels and snow peas.

Cook for 1 minute.
Serve immediately.

Thai Seafood Soup

…linking to Taste of the Tropics -Thailand & Souper Sunday

Chef Mireille

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