Thai Sour Seafood and Vegetable Soup Recipe

Serves/Makes: 4

Ingredients:

  • 7 ounces sea perch fillet
  • 3 ounces prawns (shrimps)
  • 3 ounces squid (calamari)
  • 5 stems water mimosa
  • 5 yard-long beans
  • 2-3 tablespoons lime juice
  • 1 tablespoon fish sauce
    For chili paste:
  • 10 dried hot chilies
  • 7 shallots
  • 5 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste
How to cook Thai Sour Seafood and Vegetable Soup:
  • Cut the clean sea perch fillet into slices.
  • Wash shell, and vein the prawns, leaving the tail fans attached.
  • Wash and clean the squid, cut into pieces, and score each piece.
  • Pick off the tender young water mimosa stems and leaves. Wash these and cut into short pieces. Cut the clean yard-long beans into pieces an inch. Slice the leaves into pieces.
  • Ground all the chili paste ingredients until mixed spoon it, to a pot, add water, and stir until the paste is well dispersed. Heat the contents of the pot to boiling, add the vegetables. When the pot comes to a boil again, put in the seafood. Add fish sauce and lime juice so that a sour taste dominates. When the soup comes to a boil once again, dip into a bowl and serve.
Thai Sour Seafood and Vegetable Soup recipe

Note:

The Thai name for Sour Seafood and Vegetable Soup recipe is Kaeng Som Thale Ruam Mit.


This recipe for Thai Sour Seafood and Vegetable Soup serves/makes: 4

The Thai Sour Seafood and Vegetable Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Thai (more Thai recipes)

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