 |
|
|
|
|
Serves: 6 persons |
| Ingredients: |
|
4-5 cups Thai Chicken Stock |
|
1 fresh crab, cleaned, back shell discarded, body
cut into 6 pieces |
|
2 stems lemongrass, thick bottom
half only, bruised |
|
8 cm galangal root, peeled and sliced |
|
3 kaffir lime leaves |
|
150 g white fish fillet, cleaned and cut into bite-sized
pieces |
|
6 medium shrimp or prawns |
|
6 mussels in their shells, cleaned well |
|
170 g squid, cleaned and cut into
2 cm slices |
|
2 tbsp fish sauce, or to taste |
|
1/4 tsp palm sugar, shaved |
|
1 tbsp lime juice, or to taste |
|
Handful Thai basil leave (horapa) |
|
4-8 green bird's-eye chillies, crushed |
|
|
| Preparation: |
1. |
Bring chicken stock to a boil. Add crab if using,
and return to a boil. |
2. |
Add lemon grass, galangal and kaffir lime leaves,
then add fish, shrimps, mussels, and squid. Cook for another 5 minutes,
then remove from the heat. |
3. |
Add fish sauce, sugar and lemon juice to taste. Garnish
with basil and chillies, and serve in bowls accompanied by rice,
fish sauce and lemon juice. |
| |
|
| |
|
|
|
Back to top