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.
Ingredients
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
Instructions
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.
