Hot and Sour Seafood Soup Recipe

4
2
6
4 slices
8 cups/ 3 1/2 pints/ 2 liter
8 oz/ 250 g
12
12
1 cup/ 4 oz/ 125 g
3 tbsp/ 45 ml
2 tbsp/ 50 ml

red or golden shallots, sliced
fresh green chili peppers, chopped
kaffir lime leaves
slices fresh ginger
fish, chicken or vegetable broth
boneless firm fish fillets, cut into chunks
medium raw shrimp, shelled and deveined
mussels, scrubbed and beards removed
oyster or straw mushrooms
lime juice
Thai fish sauce (nam pla)
fresh coriander (cilantro) leaves
lime wedges

Method:

1. Place shallots, chili peppers, lime leaves, ginger, and broth in a saucepan and bring to the boil over a high heat. Reduce heat and simmer for 3 minutes.

2. Add fish, shrimp, mussels, and mushrooms and cook for 3-5 minutes or until fish and seafood are cooked. Discard any mussels that do not open after 5 minutes cooking. Stir in lime juice and fish sauce. To serve, ladle soup into bowls, scatter with coriander (cilantro) leaves and accompany with lime wedges.

Note: Straw mushrooms are one of the most popular mushrooms used in Asian cooking and easy to find in cans. Oyster mushrooms are also known as abalone mushrooms and range in color from white to gray to pale pink. Their shape is similar to that of an oyster shell and they have a delicate flavor. Oyster mushrooms should not be eaten raw as some people are allergic to them in the uncooked state.

(serves  6)

 

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