Thai Tom Yum Poh Tag Shellfish Soup

Thai  Tom Yum Poh  Tag, is basically a shellfish soup with lemongrass & straw mushrooms and relatively simple to prepare ..

Here is the recipe from The Bangkok,  Thailand Media Group ..

I have prepared it and it is exquiste ..  

Ingredients:  

6 Fresh Mussels 

8 Fresh Clams

160 grams of Fresh Crab ( can substitute lobster or sea scallops ) 

2 Cups of prawn or lobster or crab or fish stock / broth 

3 lemongrass stalks - sliced finely into segments 

2 kaffir lime leaves 

8 extra large prawns or shrimp deveined, be-headed and de-shelled 

150 grams of fresh Squid or Calamar sliced into arcs 

8 Straw mushrooms or similar 

3 tablsps fresh squeezed lime juice ( one can use fresh squeezed lemon juice as sub )

2  to 3  Thai type chili peppers ( One can substitute according to palate tolerance ) or one can use The Spanish or italian dried horn shaped chili peppers that crumble into the pot ..  

1 / 2 Cup Thai or Genovese fresh Basil Leaves

1 shot glass of White wine

3 tablesps. Thai fish sauce home made from scratch of a jar of a recommended Brand exported from Thailand. 

Preparation :

1)  Scrub the mussels and clams thoroughly.

2)  Place the shellfish ( clams and mussels ) in a bowl of ice water ..

3)  Add the chili peppers crumbled or minced if using fresh to  this bowl with clams and mussels.

4)  Scrub the   crab well and eliminate  the un-edible parts ..  Slice into quarters and reserve the claws.

5)  Combine 1 cup of water and 1.5 cups of shellfish broth & 1 shot glass of White wine and place in a large copper or similar Dutch Oven type pot / cookware .. 

6) Put the pot to boil on médium simmer and add the lemongrass, and lime Kaffir leaves.   Then, add the mussels, the clams, the crab and boil until they are ready (cover pot ).  

7)  Now, season the fish sauce and the lime juice with salt.  Then, add the prawns, squid and mushrooms & the reserved crab claws  to the pot ..   Continue simmering low médium until the seafood is done and the squid is  tender. Put the squid first and when tender, quickly add the prawns.   

8)  This soup broth has a "salty & sour" profile.

9)  You might wish to add a pinch or a teaspoon of Golden Brown sugar in the raw.

10)  Now add the basil leaves and teh  chilies into the pot and turn off the heat .. And cover the pot, so that the chilies will steep verses boil / simmer.

11)  Ladle the soup into bowls and garnish with a few whole  basil leaves.   

 

This is truly exquisite and one can  adjust the chili peppers to their own palates and likes ..

Have a lovely autumn ahead ..