Thai Shellfish Soup (Recipe & How to Cook)

SERVES

4 to 6

INGREDIENTS

350 g/12 oz. raw prawns

350 g/12 oz. firm white fish, such as monkfish, cod or haddock

175g/6 oz. small squid rings

1 tbsp. lime juice

450 g/1 lb. live mussels

400 ml/15 fluid oz. coconut milk

1 tbsp. groundnut oil

2 tbsp. Thai red curry paste

1 lemon grass stalk, bruised

3 kaffir lime leaves, finely shredded

2 tbsp. Thai fish sauce

salt and freshly ground black pepper

fresh coriander leaves, to garnish

HOW TO COOK

1. Peel the prawns. Using a sharp knife, remove the black vein along the back of the prawns. Pat dry with absorbent kitchen paper and reserve.

2. Skin the fish, pat dry and cut into 2.5 cm/1 inch chunks. Place in a bowl with the prawns and the squid rings. Sprinkle with the lime juice and reserve.

3. Scrub the mussels, removing their beards and any barnacles. Discard any mussels that are open, damaged or that do not close whe tapped. Place in a large saucepan and add 150 ml/ 1/4 pint of the coconut milk.

4. Cover, bring to the boil, then simmer for 5 minutes, or until the mussels open, shaking the saucepan occasionally. Lift out the mussels, discarding any unopened ones, strain the liquid through a muslin-lined sieve and reserve.

5. Rinse and dry the saucepan. Heat the groundnut oil, add the curry paste and cook for 1 minute, stirring all the time. Add the lemon grass, lime leaves, fish sauce and pour in both the strained and the remaining coconut milk. Bring the contents of the saucepan to a very gentle simmer.

6. Add the fish mixture to the saucepan and simmer for 2-3 minutes or until just cooked. Stir in the mussels, with or without their shells are preferred. Season to taste with salt and pepper, then garnish with coriander leaves. Ladle into warmed bowls and serve immediately.

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