Thai Seafood Soup Recipe

This mouthwatering, hot and spicy Thai seafood soup is a classical Thai recipe, called “Bo Taek”, what 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). Strictly speaking, Bo Taek is nothing more than a very rich seafood Tom Yum, but if You order this Thai soup delicacy in a restaurant in Thailand, then be warned, Bo Taek is much, much hotter than a classical Tom Yum. Try to get as much different seafood as You can find to create a real “bursted harbour” Bo Taek.

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Image: Thai Seafood Soup (Bo Taek)

Recipe: Thai Seafood Soup “Bo Taek”
Ingredients:
100 g fish filet, 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 (Look Chin Pla)
3 bulbs lemongrass
5-6 Kaffir lime leaves
2-3 cm galangal
5-6 green and red Thai Chilies Prik Kee Noo
1 root of recao (culantro)
juice from 3-4 limes
2-3 tablespoons fish sauce
optional. 1/2 teaspoon MSG Monosodiumglutamat food enhancer
2-3 leaves recao (culantro), minced

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, culantro root (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 broth with lime juice, fish sauce and MSG. Add fish filet and fish balls and cook for 2-3 min, than add the precooked seafood and recao (culantro) leaves and heat it up. Serve the hot & spicy Thai seafood soup with steamed Thai rice.