a simple seafood soup

Seafood Soup

3 c broth (either seafood or veggie)

2 lime leaves julienned

1 stalk lemongrass cut into 2 inch lengths then “bruised”, this means whack each piece with the back side of your knife to slightly flatten the lemongrass and release its lovely juices

2 bird chilies sliced, seeds and all

Throw everything into a medium sized stock pot and simmer for about 10-15 mins, for the flavors to mingle.

Add

6 oz oyster mushrooms sliced

1/2 pd peeled deveined shrimp

1/2 pd cod (or similar) cut into large chunks

1 tbsp fish sauce.

2 tbsp coconut milk (I just skimmed the cream off the top of a can)

Cook until shrimp turns pink and fish turns from translucent to opaque, about 10 mins.  Squeeze fresh lime into soup and serve.

okay so the picture doesn’t exactly do the dish justice, but trust me on this one, it’s completely delicious and ridiculously easy to make.

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3 Comments

  1. Posted April 28, 2010 at 4:28 pm | Permalink

    OK so maybe the color doesn’t look that provocative, but the ingredients sounds super tasty!

    • thecatskillkiwi
      Posted April 28, 2010 at 5:37 pm | Permalink

      i think when i make this again i might add some bok choy to it for a nice splash of green color!

  2. coconutandquinoa
    Posted April 28, 2010 at 7:10 pm | Permalink

    Try just a pinch of turmeric… so you get a golden glow without the flavor that reminds you of curry. I do it all the time in Thai style-coconut infused dishes. AND it’s really good for you!


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