Shipwreck Soup - (Po Thak Soup) 
| Ingredients : | ||
|---|---|---|
| 4 | cup | Thai Chicken Stock see below |
| 1/2 | cup | Thai basil leaves - (loosely packed) |
| 1/4 | lb | shrimp peeled, deveined |
| 1/4 | lb | fish filet cut 1" strips |
| 6 | x | green-lipped mussels |
| 4 | x | button mushrooms - (to 5) quartered |
| 1 | x | fresh Thai chiles - (to 3) |
| 3 | tbl | fish sauce |
| 3 | tbl | lime juice |
| Kaffir (Thai) lime leaves for garnish | ||
| Cilantro leaves for garnish | ||
| THAI CHICKEN STOCK | ||
| 1 | x | chicken carcass |
| 8 | cup | water - (to 10 cups) |
| 3/4 | cup | thinly sliced galangal - (to 1 cup) |
| 6 | stalk | lemon grass, lower thick portion only pounded |
| 10 | x | kaffir (Thai) lime leaves |
How to cook :
For the Thai Chicken Stock: Place chicken carcass in stockpot.
Add water, galangal and lemon grass.
Roll lime leaves and crush lightly with hand, then add to pan.
Bring to boil, then reduce heat and simmer 45 minutes to 1 hour.
Strain. (Makes 6 cups)Bring stock to simmer over medium-high heat in large pot.
Add basil, shrimp, fish, mussels, mushrooms and chiles and cook until mussels and shrimp turn color, about 4 minutes.
Stir in fish sauce and lime juice.
Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.
This recipe yields 4 to 6 servings.
Tags : Seafood Shellfish Soups Stews Thai Thailand Asian Oriental
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