Seafood Soup With Chili and Basil

(pic: vegeta)

Ingredients :

8 raw king prawns
8 small black mussels in shells
200 gr white fish fillet
3 small squids hoods
1 tbsp oil
half tsp ground turmeric
3 stems lemon grass (white part only), bruised
2 cm piece fresh ginger, thinly sliced
8 kaffir lime leaves, bruised
2 green chilies, chopped
3 coriander roots, finely chopped
3 cloves garlic, sliced
3 French shallots, sliced

2 ripe tomatoes, chopped
3 cups fish stock or water
2 tsp soft brown sugar
2 tbsp fish sauce
1 tbsp tamarind puree
1 tbsp lime juice
quarter cup each of fresh Thai basil leaves and chopped fresh coriander, optional
2 small red chilies, chopped

How To Make :

1. Peel prawns, leaving tails intact; devein. Remove beards from mussels and scrub shells to remove all the grit.

2. Cut the fish into 4 cm pieces. Using a sharp knife, slit the squid up one side, score the flesh in a diamond pattern and cut the squid into pieces.

3. Heat oil in a large pan or wok, add the turmeric, lemon grass, ginger, kaffir lime leaves, green chilies, coriander, garlic and shallots; stir over high heat for 1 minute or until aromatic. Add tomatoes, stir until soft. Add the stock to pan; bring to the boil. Reduce heat and simmer, covered, 10 minutes.

4. Add sugar, fish sauce, tamarind and all the seafood to pan. Bring mixture to the boil, cover, cook 3-5 minutes or until tender. Discard lemon grass and any mussels that have not opened. Gently stir through the lime juice and herbs. Serve sprinkled with red chilies.

*Serve 4
(Source : Asia Books)