Fish and seafood soup with chilli and basil

cocina asiatica
Thai kitchen
Fish and seafood soup with chilli and basil
People 4
Portions 4
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prep time
30 min
cooking time
40 min
total time
1 hr 10 min
prep time
30 min
cooking time
40 min
total time
1 hr 10 min
  • 8 large prawns
  • 8 small mussels with their shell
  • 1 white fish fillet (a few 200 g)
  • 3 small squid tubes
  • 1 tablespoon oil
  • 1/2 teaspoon of ground turmeric
  • 3 lemongrass stems (only the white part), crushed
  • a piece of 2 cm of fresh ginger, sliced thin
  • 8 kaffír lime leaves, Crushed
  • 2 green chilies, chopped
  • 3 coriander roots, fine lyanes
  • 3 cloves of garlic, in pictures
  • 3 French onions, in slices
  • 2 ripe tomatoes, chopped
  • 3 cups of fish broth or water
  • 2 teaspoons of brown sugar
  • 2 tablespoons of fish sauce
  • 1 tablespoon of tamarind puree
  • 1 tablespoon of lime juice
  • 1/4 cup of fresh Thai basil leaves and another 1/4 cup chopped fresh cilantro, Optional
  • 2 small red chillies, chopped
  1. Peel the prawns minus the end of the tail and devence them. Start the beards with the mussels and clean the shells
  2. Cut the fish into pieces of 4 cm. With a knife, open the squid and make them diamond-shaped cuts: then cuts into pieces.
  3. Heat the oil in a large saucepan or wok and sauté the curcuma, lemongrass, the ginger, lime leaves, green chilli, cilantro, garlic and spring onions over a strong heat for a minute or until they release their scent. Add the tomato and saute until soft. Put the broth in and bring to the boil; put the fire down, cover and let cook 10 minutes.
  4. Add the sugar, the sauce, tamarind, fish and seafood; tape and cooking 3-5 minutes. Remove the lemongrass and the closed mussels. Throw in the juice and herbs, Remove, add the chilli and serve.
  • Crush the lime leaves with the flat blade of a knife.
Recipes easy to https://recetasdecocinafaciles.NET /

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