Thai Seafood & Basil Soup
Thai seafood & basil soup
If you like seafood then you'll love this medley of salmon, prawns, white fish and mussels. Cooked with plenty of exotic lemongrass, chilies and zesty lime juice this is one lunch you'll want to get used to.
1 liter fish stock
250 g white fish fillet, skinned and cut into large cubes
250 g salmon fillet, skinned and cut into large cubes
12 raw king prawns, peeled with tails left intact
12 live mussels in shell, scrubbed and cleaned in cold water
4 shallots, peeled and chopped finely
3 tomatoes, chopped roughly
2 cloves of garlic, peeled and chopped finely
2 stalks of lemon grass, cut into three pieces
2 fresh green chilies, deseeded and sliced
1 small bunch of fresh coriander, chopped
1 lime, squeezed for juice
4 sprigs fresh Thai basil
2 tbsp sunflower oil
2 tbsp fish sauce (nam pla)
2 tsp ground turmeric
2 drops sweetener
How to make:
1. Heat the sunflower oil in a wok and stir-fry the shallots, lemon grass, garlic, turmeric, chilies and coriander for 1-2 minutes.
2. Add the tomatoes, stock and fish sauce and simmer for 10 minutes.
3. Add the prawns, mussels, white fish cubes and salmon cubes, cover the wok and simmer for 3-5 minutes, until the fish is cooked and the mussels have opened.
4. Discard any mussels that remain closed.
5. Stir in the limejuice, sweetener and basil leaves.
6. Ladle into warmed bowls and serve immediately.
Serves: 4 people