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Thai Sour Seafood and Vegetable Soup Recipe

Serves/Makes: 4

Ingredients:

• 7 ounces sea perch fillet
• 3 ounces prawns (shrimps)
• 3 ounces squid (calamari)
• 5 stems water mimosa
• 5 yard-long beans
• 2-3 tablespoons lime juice
• 1 tablespoon fish sauce
  For chili paste:
• 10 dried hot chilies
• 7 shallots
• 5 cloves garlic
• 1 teaspoon salt
• 1 teaspoon shrimp paste

How to cook:

• Cut the clean sea perch fillet into slices.
• Wash shell, and vein the prawns, leaving the tail fans attached.
• Wash and clean the squid, cut into pieces, and score each piece.
• Pick off the tender young water mimosa stems and leaves. Wash these and cut into short pieces. Cut the clean yard-long beans into pieces an inch. Slice the leaves into pieces.
• Ground all the chili paste ingredients until mixed spoon it, to a pot, add water, and stir until the paste is well dispersed. Heat the contents of the pot to boiling, add the vegetables. When the pot comes to a boil again, put in the seafood. Add fish sauce and lime juice so that a sour taste dominates. When the soup comes to a boil once again, dip into a bowl and serve.

Note:

The Thai name for Sour Seafood and Vegetable Soup recipe is Kaeng Som Thale Ruam Mit.

This recipe for Thai Sour Seafood and Vegetable Soup serves/makes: 4

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Main Ingredient: Seafood Mix
Preparation Method: Soups/Chowders
Cuisine: Thai

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