This Thai seafood soup is a vibrant and aromatic dish that combines the fresh flavors of shrimp and squid with the tangy notes of tamarind juice and the heat of Thai chili paste. The broth is infused with the earthy aroma of galangal, lemongrass, and kaffir lime leaves, creating a sensory experience that is both refreshing and satisfying. The addition of fresh milk gives the soup a subtle creaminess, perfectly balancing the bold flavors. Serve...
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Wash the shrimp and squid thoroughly. Devein the shrimp and remove the digestive tract. Cut the squid into pieces and set aside.
Add 500 mL of water to a pot and bring it to a boil.
Lightly pound the chilies and garlic to release their flavors.
Slice the galangal, cut the lemongrass into long pieces, and bruise the lemongrass.
Add the galangal, lemongrass, shallots, and pounded chilies to the pot. Let the water come to a boil.
In a separate bowl, mix the Thai chili paste with the fresh milk until well combined.
Add the chili paste and milk mixture to the boiling pot.
Add the shrimp and squid to the pot.
Season the soup with tamarind juice, fish sauce, and MSG (if using). Taste and adjust the seasoning as desired.
Add the tomatoes, kaffir lime leaves, coriander, and green onions to the pot.
Turn off the heat and serve immediately.
Wash the seafood with vinegar to reduce any fishy smell.
Adjust the amount of Thai chili paste to control the spice level.
For a more intense flavor, let the broth simmer for a few extra minutes before adding the seafood.
Can I use other types of seafood?
Yes, you can substitute shrimp and squid with other seafood like fish, mussels, or scallops.
What can I use instead of Thai chili paste?
You can use a mix of red curry paste and a bit of sugar as a substitute for Thai chili paste.
How do I make tamarind juice?
Soak tamarind pulp in warm water for a few minutes, then strain to extract the juice.
Can I skip the MSG?
Yes, you can skip the MSG if you prefer. Adjust the seasoning with salt or fish sauce to taste.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
