How To make Spicy Seafood Soup
Stephen Ceideburg 1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks,
-coarsely chopped Grated zest from 1 lime 6 To 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles,
-stemmed, seeded, and -chopped 24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt Thin lime slices for garnish Fresh lime or other citrus -leaves and blossoms for -garnish Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells. Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.) Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately. Serves 6 as a soup course, or 3 or 4 as a main dish. From "James McNair's Soups" (Chronicle Books, San Francisco). Posted by Stephen Ceideburg
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The Best Spicy Thai Soup (Authentic Tom Yum)
One of the best Homemade Tom Yum you can make, plus a fancy version at the end. It's a tom yum wonderland.
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Full Recipe:
Ingredients Needed:
Nam Prik Pao
- 50g deseeded dried puya chilies
- 50g garlic cloves (12 cloves)
- 100g peeled shallots, thin sliced
- 150g palm sugar
- 25g dried shrimp
- 1/3 cup (90g) tamarind paste
- 1/3 cup (90g) fish sauce
- 1.25 cups (295ml) vegetable oil
Traditional Tom Yum
- 1 lb. tiger shrimp w/ heads
- 3.5 cups of (828ml) water
- 2 stalks of lemongrass
- 2 inch knob galangal
- 7 kaffir lime leaves
- 5 Thai chilies
- 5 cloves garlic, thinly sliced
- 2 oyster mushrooms
- 2 boxes mini beech mushrooms
- 4 tablespoons of nam prik pao
- 1/4 cup (55g) of Fish sauce
- 3 tablespoons (38g) of Lime juice
- 3 tablespoons (42g) palm sugar
- Cilantro for garnish
- Thai basil for garnish
- Red Fresno thinly sliced
- 4 limes
Fancy Tom Yum
- 1 bunch of green onions
- 2 tsp (6g)of sesame oil
- 3 tbsp (25g) vegetable oil
- 2tbsp (27g) of rice vinegar
- 1 Can Full Fat Coconut Milk
- 2 Large Trumpet mushrooms
- 2 lobster tails
- 10 garlic cloves, peeled
- 1 cup (214g) of sugar
- 1 cup (240ml) of water
- Red Fresno chili thinly sliced, for garnish
- Thai basil for garnish
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Southeast Asian salmon soup ???? ~
I made this for my lunch the other day and got soo many messages asking for the recipe. Well, here it is!
I’m not really sure what to call this but it’s definitely in the realm of Hmong/Lao/Thai food because of the ingredients used. I wasn’t able to find galangal and lime leaves, but if you are then definitely use it to flavor the broth.
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????shopping list
salmon (bones + fish head included)
chicken broth
lemongrass
ginger
bay leaves
galangal (optional)
lime leaves (optional)
white rice
birds eye chili (thai chili pepper)
salt + fish sauce
chili oil
cilantro + scallions
lime
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Ingredients
4 tbsp cooking oil
1 1/2 tbsp chopped garlic (approximately 5 to 7 loves garlic)
2 tsp chopped ginger
1 cup chopped green onions (approximately 4 to 6 green onions)
4 oz pork, julienne
6 oz cabbage, cut into bite size
6 oz onion, sliced (1 medium size onion)
1 oz carrot, julienne (approximately 1/2 medium size carrot)
2 oz zucchini, julienne (approximately 1/2 large zucchini)
4 tbsp gochugaru, Korean red pepper flakes (adjust the spiciness to your taste by substitute with paprika)
1 tbsp smoked paprika
2 tbsp soy sauce
2 tsp oyster sauce
1/4 cup shaoxing wine, if you don't want to assume alcohol in your cooking, you can substitute with water
6 cups chicken stock
1/4 tsp salt or to your taste
1 1/2 lb fresh or frozen seafood mixture (if frozen seafood, thaw out ahead) such as squid, shrimp, mussels, clams, crabs and more!
1 red chili, optional
2 portions fresh egg noodles or spaghetti