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    Hot and Spicy Thai Seafood Soup Recipe

    By Thai-Eyes | September 10, 2008

    This mouthwatering, hot and spicy Thai seafood soup is a classical Thai recipe,
    called “Bo Taek”, 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)

    thai-seafood-soup-bo-taek.jpg

    Ingredients:
    100 g Fishfilet, 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 (Luk Chin Pla)
    3 bulbs lemongras
    5-6 Kaffir limeleaves
    2-3 cm Galanga/Galingale in fine slices
    5-6 green and red Thai Chilies Prik Kee Noo
    1 root of Laos coriander/saw leaf herb
    Juice from 3-4 Limes
    2-3 EL Fishsauce
    1/2 TL MSG Monosodiumglutamat food enhancer
    2-3 leaves Laos coriander/saw leaf herb

    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, root of Laos coriander (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 brew with limejuice, fish sauce and MSG.
    Add fish filet and fish balls and cook for 2-3 min, than add the precooked seafood
    and Laos coriander leaves and heat it up.
    Serve this hot & spicy Thai seafood soup with boiled Thai rice.

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    Topics: Thaifood, Thailand | No Comments »

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