Hot and Sour Seafood Soup

Hot and Sour Seafood Soup


    1½ liters (6 cups) seafood or chicken stock or 2 to 3 stock cubes dissolved in 1½ liters (6 cups) 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 (page 29)

    125 g (4 oz) fresh prawns, peeled and deveined

    125 g (4 oz) mussels, scrubbed and cleaned

    125 g (4 oz) fish fillets, sliced

    125 g (4 oz) squids, cleaned, body sacs cut into rings

    100 g (3 oz) 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)



   
    1 Bring the stock to a boil in a stockpot over high heat. Add the lemongrass, galangal and kaffir lime leaves, and 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.

    2 About 5 minutes before serving, bring 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.

    3 Serve hot in individual serving bowls, garnished with coriander leaves and spring onion (if using).

    Serves 6

    Preparation time: 60 mins

    Cooking time: 15 mins