Mama Ree's Seafood Po Tak

· 1 min read
Seafood Po Tai

You've probably heard of Tom Yum Soup by now. And if you love those flavours but want to hold the spice, you're definitely in for a treat with Po Tak. Om Coe, co-owner of Mama Ree Thai Street Food here in New Zealand shows us how she makes this comforting clean seafood soup.


Seafood stock

  • 700ml water
  • 100g prawns shells
  • 2 kaffir lime leaves
  • 2 slices of galangal
  • 1 stalk of lemongrass

Protein and finishing aromatics for Po Tak

  • 1 bunch of coriander
  • 4-5 basil leaves
  • 3 tiger prawns
  • 3 fresh mussels
  • 50g white fish
  • 50g squid
  • 4 mushrooms
  • 2 chillies
  • 1 coriander root
  • 2 Tbsp fish sauce
  • 2 Tbsp lemon juice
  • 1 tsp sugar


Step 1

Fry off the prawn shells in a saucepan for 30 seconds then cover with boiling water and bring to a simmer.

Step 2

Add in the kaffir lime leaves, galangal, and lemongrass and boil for 5 minutes whilst skimming off the scum.

Step 3

Strain the broth and transfer the clean broth into the same saucepan and bring to a slow simmer.

Step 4

Add in the seafood, and season with fish sauce, lemon juice, sugar, and remaining aromatics to adjust to your taste.

Step 5

Garnish with basil and coriander to serve.

Om Coe

About Om Coe

Mama Ree Thai Street Food

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