Soup recipe for 4 people, takes only 20 mins; recipe has sunflower oil, lime leaves, squid, coconut milk, white fish, mussels, shallot, lemongrass stalk, red chillies, garlic clove, galangal, ground coriander, ground cumin, fish sauce, peanuts, soft brown sugar, coriander, chillies and lime wedges.
Thai shellfish pot
Course: Soup
Servings
4
servings
Prep time
30 mins
Ingredients
- Sunflower Oil: 1 tbsp sunflower oil
- Lime Leaves: 4 lime leaves
- Squid: 200g prepared squid, cut into rings
- Coconut Milk: 400ml coconut milk
- White Fish: 300g boneless firm white fish like monkfish or hake, cut into chunks
- Mussels: 500g mussels, cleaned
- Shallot: 1 large shallot, sliced
- Lemongrass Stalk: 1 lemongrass stalk, shredded
- Red Chillies: 2 red chillies, sliced
- Garlic Clove: 5 garlic cloves
- Galangal: thumb-sized piece of galangal or ginger, peeled and sliced
- Ground Coriander: 1 tsp ground coriander
- Ground Cumin: 1 tsp ground cumin
- Fish Sauce: 2 tbsp fish sauce
- Peanuts: 4 tbsp roasted peanuts
- Soft Brown Sugar: 1 tsp soft brown sugar
- Coriander: chopped coriander
- Chillies: sliced chillies
- Lime Wedges: lime wedges
Directions
- For the curry paste, put all the ingredients in a spice grinder orblenderand blitz to a fine paste. Will keep in the fridge for a few days.
- Heat the oil in awokor casserole dish. Add the curry paste and lime leaves, and fry for a minute or so. Stir in the squid so it's coated all over in the paste, then pour over the coconut milk. Bring to a simmer, then submerge the white fish in the sauce and scatter over the mussels. Cover the wok with a lid and cook for5-8 mins or until the mussel shells are fully open and the fish is just cooked. Sprinkle with the coriander and chilli, then put in the middle of the table, along with the lime wedges. Let everyone help themselves.
