- 10 pcs fresh tiger prawns (more is better to make good stock)
- 10 pcs fresh mussels, cleaned thoroughly
- 12 pcs squid rings
- 2 red cod fish fillets, cut into about 1½” x 1½” chunks
- 2½ cups water (or vegetable stock)
- 2 lemongrass stalks, cut into 2” pieces and smashed lightly
- 6 dried kaffir lime leaves (or fresh)
- Half a thumb of galangal, thinly sliced
- 1 shallot, smashed to release flavor
- 1 tbsp coriander (cilantro) roots
- 1 tomato, cut into wedges
- 1 can of straw mushroom
- A pinch of salt (optional)
- Patis (fish sauce)
- Juice of 1 lime
- 1 tsp brown sugar
- 1 tbsp chili paste (or more)
- 1 tbsp chopped coriander
- Fresh coriander sprigs for garnishing
INSTRUCTIONS:
- Wash prawn and dry on paper towels. Remove heads and set aside with shells and legs. Careful not to discard the fat at the base of the heads. Devein prawns.
- Heat a tbsp of oil in a deep saucepan. Throw in prawn heads, shells and legs. Cook for about 10 minutes. Crush heads tossing frequently over medium heat until orange-ish. Add water, bring to boil then simmer for 10 minutes. Strain. Discard heads and shells.
- Return stock to the saucepan and bring to boil. Throw in mussels, cover with a lid and cook for about a minute. Scoop out and reserve.
- Add in squid rings, cover with a lid and cook also for a minute. Scoop out and reserve. Repeat the procedure with the fish filets. Careful not to overcook seafood.
- Add kaffir lime leaves, lemongrass, coriander roots, galangal, shallot, tomato and mushrooms to the stock. Cook for about 5 minutes or until the soup smells herbal. Add a pinch of salt then throw in the prawns with attached fats. Cook for a minute or until prawns turn orange-ish. Turn off the heat. Scoop out prawns and reserve.
- Season stock with fish sauce and lime juice. Add brown sugar, chili and chopped coriander. Strain soup into bowl/s of seafood. Scoop out the mushrooms from the rest of the ingredients and include into the serving. Garnish with sprigs of coriander. Enjoy!
Source:Iskandals
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