Thai cuisine · Soups & Stews

Poh Taek (Seafood Soup)

A clear, fiery seafood soup with shrimp, mussels and squid in a lemongrass-lime broth.

Ingredients · for 4 servings

• 200g shrimp
• 300g mussels
• 200g squid tubes
• 200g firm white fish fillet
• 1.2 litres fish stock
• 3 stalks lemongrass
• 6 slices galangal (or ginger)
• 5 kaffir lime leaves
• 4 Thai chillies
• 4 tbsp fish sauce
• 4 tbsp lime juice
• 1 bunch Thai basil

Instructions

1. Scrub the mussels under running water and discard any that won't close; cut the squid into rings and the fish into large cubes.
2. Bring the fish stock to a boil with the bruised lemongrass, galangal slices and torn lime leaves, then let it steep uncovered for 8 minutes.
3. Add the mussels, cover and cook for 3–4 minutes until the shells open – discard any that stay shut.
4. Add the fish cubes and squid rings and let them gently poach for 2 minutes without letting the soup boil hard.
5. Add the shrimp, cook for 2 minutes until pink, then take the pot off the heat immediately.
6. Season with fish sauce, lime juice and crushed chillies, stir in the Thai basil and serve at once – poh taek should taste spicy, sour and salty all at the same time.