Hot and Spicy Thai Seafood Soup Recipe

ot and spicy Thai seafood soup is a classical Thai recipe,
called “Bo Taek”, means “bursted harbour”.
It should contain all what Thai fishermen could get from the sea in Thailand:
Squid, shrimps/prawns, fish, mussels, crab
and last, but not least the tasty Thai fishballs (Luk Chin Pla)

thai-seafood-soup-bo-taek.jpg

Ingredients:
100 g Fishfilet, cut into pieces of about 2 cm
100 g Shrimps/Prawns with head and shell
100 g Mussels with shell
100 g Squid, cleaned and cutted to small rolls
1 Crab, roughly chopped
100 g small Thai fishballs (Luk Chin Pla)
3 bulbs lemongras
5-6 Kaffir limeleaves
2-3 cm Galanga/Galingale in fine slices
5-6 green and red Thai Chilies Prik Kee Noo
1 root of Laos coriander/saw leaf herb
Juice from 3-4 Limes
2-3 EL Fishsauce
1/2 TL MSG Monosodiumglutamat food enhancer
2-3 leaves Laos coriander/saw leaf herb

Preparation:
Put all the seafood (except the fishfilet and the fishballs) into boiling water
and cook for about 3-5 min.
Fill a big pot with 1 l water and add lemongras (crack the bulbs with a pestle), galanga slices,
kaffir limeleaves, root of Laos coriander (crack the root with a pestle)
and Thai chilies (crack the chilies with a pestle) and boil it for about 1 hour or longer.
Now flavour the brew with limejuice, fish sauce and MSG.
Add fish filet and fish balls and cook for 2-3 min, than add the precooked seafood
and Laos coriander leaves and heat it up.
Serve this hot & spicy Thai seafood soup with boiled Thai rice.