Recipe for cooking Thai Seafood Soup
Recipes from Thailand :: Thai Soups and Stews
Yields 6 to 8 servings. 1 lb. raw shrimp (peeled and deveined) *
1 lb. fresh raw scallops
2 Tbsp. canola (or other vegetable) oil
1 onion, diced
1 Tbsp. freshly minced ginger
1 Tbsp. Thai chili paste
2 tsp. freshly minced garlic
6 c. chicken stock
2 tomatoes, diced
1 c. shredded cabbage
1 carrot, shredded
1 c. fresh bean sprouts
2 Tbsp. Thai fish sauce
2 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. freshly chopped cilantro
2 Tbsp. freshly chopped Thai basil
Diced green onion for garnish * Use small shrimp or dice into bite-size pieces. In a 4- or 6-quart stock pot heat oil and sweat onions, garlic, ginger and chili paste for 3 mins. Add stock and other vegetables and spices, let it come to a boil and simmer for 10 mins. Add seafood and simmer 8 to 10 mins. until cooked through. Taste and adjust seasonings before serving. NOTE: You can use any firm fish instead of shrimp or scallops.
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