Thai Seafood Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Stirring spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 stalk lemongrass cut into 2-inch pieces and smashed
- 3 cups chicken broth
- 1 can coconut milk (13.5 oz)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mixed seafood (shrimp, scallops, mussels)
- 1 cup mushrooms sliced
- 2 tomatoes quartered
- 2 kaffir lime leaves
- 2 green onions chopped
- 1 tablespoon fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the garlic, ginger, and lemongrass to the pot and sauté until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the coconut milk, fish sauce, lime juice, sugar, salt, and pepper to the pot and stir well.
- Add the mixed seafood, mushrooms, tomatoes, and kaffir lime leaves to the soup.
- Reduce the heat to a simmer and cook for 10 minutes until the seafood is cooked through.
- Remove the pot from the heat and let the soup rest for 5 minutes.
- Discard the lemongrass and kaffir lime leaves from the pot.
- Ladle the soup into bowls and garnish with green onions and cilantro before serving.
Notes
For the best flavor, use fresh seafood from a reliable source and ensure it is properly cleaned before adding it to the soup. Adjust the level of spiciness by adding sliced chili peppers or chili paste if desired. Remember to taste your soup before serving and adjust the seasoning as needed, as the balance of salty, sour, and sweet flavors is crucial in Thai cuisine.
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