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Poh Taek – Seafood Soup with Basil Recipe

Poh Taek - Seafood Soup with Basil Recipe

Poh Taek – Seafood Soup with Basil Recipe

Thailand’s abundance of seafood makes mixed seafood dishes a delight. The wonderful flavor of this soup is enhanced by the use of lime juice, herbs and galangal.

Ingredients :

  • 4-5 cups Thai Chicken Stock
  • 1 fresh crab, cleaned, back shell discarded, body cut into 6 pieces (optional)
  • 2 stems lemongrass, thick bottom half only, bruised
  • 3 in (8 cm) galangal root, peeled and sliced
  • 3 kaffir lime leaves
  • 5 oz (150 g) white fish fillet, cleaned and cut into bite-sized pieces
  • 6 medium shrimp or prawns
  • 6 mussels in their shells, cleaned well
  • 6 oz (170 g) squid, cleaned and cut into 3/4-in (2-cm) slices
  • 2 tablespoons fish sauce, or to taste
  • 1/4 teaspoon palm sugar, shaved
  • 1 tablespoon lime juice, or to taste
  • Handful Thai basil leaves (horapa)
  • 4-8 green bird’s-eye chilies, crushed

Method :

  1. Bring chicken stock to a boil. Add crab if using, and return to a boil.
  2. Add lemon grass, galangal and kaffir lime leaves, then add fish, shrimps, mussels, and squid. Cook for another 5 minutes, then remove from the heat.
  3. Add fish sauce, sugar and lemon juice to taste. Garnish with basil and chillies, and serve in bowls accompanied by rice, fish sauce and lemon juice.

Serves 6 Preparation time : 20 mins
Cooking time : 17 mins


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Gaeng Jued Taeng Kwa Yad Sai – Stuffed Baby Cucumber Soup Recipe”