Thai Seafood Soup
This Thai seafood soup recipe called in Thai Po Teak and is another popular Thai soup I want to recommend you to cook.
Sometimes this mouth-watering soup is also called Tom Yum Po Taek mainly because it uses many of the same ingredients found in Tom Yum including the same herb ingredients. The main difference is that Po Taek soup is clear and is made without using milk and roasted chili paste (nam prik poa).
To make this delicious clear soup with assorted seafood requires combining homemade chicken stock with fresh and exotic ingredients of lemongrass, kaffir lime leaves, shallots, Thai chilies (optional), Thai holy basil, galangal with freshly squeezed lime juice and fish salt as a seasoning. YUM!
The dish contains the 3 balanced flavors of slightly sour, salty and spicy. Due to the strong taste of the seafood in the soup seasoning should be kept at a minimum allowing the natural fresh flavors to shine! For anyone who doesn’t like spicy, you can skip using chilies…
Thai holy basil is known for enhancing a hot flavor to the dish in combination with chilies and other Thai herbs. However, if you don’t like spicy flavor, I recommend using coriander leaves instead.
This delicious dish is served in a Thai traditional soup pot called “mor fai”. For those that haven’t seen a soup pot it is normally made from aluminum, is circular in shape and has a space for an alcohol burner underneath. This pot is normally used in serving Thai soups, particular for Tom yum soups.
Thai Seafood Soup
Preparation: 15 minutes
Cook Time: 15 minutes
Spicy Level: mild
Prawns medium size 100 g
Mussels beards removed, scrubbed if necessary, rinsed well 100 g
Squid clean and remove head and eyes but reserve tentacles cut the tube into 2 inch pieces 100 g
Seabass fillet cut into small pieces 100g
Straw mushroom ¼ cup (optional)
Holy Basil leaves picked a handful
Thai red chilies gently crushed with a pestle 2 wholes
Galangal peel skin off and thinly slice ½ cup
Lemongrass use only the bottom to the middle part cut into 2 inch pieces and gently smashed 2 stalks
Shallot small size uses 6 wholes bigger size uses 2 and quartered
Kaffir lime leaves torn 4-5 leaves
Coriander roots removed the dirt, scrubbed if necessary, rinsed well and gently smashed 3 pieces
Chicken stock 3 cups
Fish sauce 1 tbsp
Lime juice 2 tbsp
Let's get started!
How to make:
- Over a high heat, bring chicken stock to boil and add lemongrass, galangal, coriander roots and torn kaffir lime leaves.
- Then add seabass, prawns and mussele until cooked through and add squid. Cook squid very fast on steamy boiling for a best result
- Spoon out bubbles and foam from cooking the seafood and do not stir while boiling as it can be unpleasant smell.
- Season with fish sauce and lime juice and quickly remove from the heat.
- Serve hot with crushed chilies in each serving bowl.
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