Ingredients

  • 2 portions
  • 50 g squid (cut into pieces)

  • 50 g sea bass fillet (cut into pieces)

  • 30 g mussels (remove top shell)

  • 200 g blue crab (peeled, cut in half)

  • 100 g shrimp (peeled, deveined)

  • 10 g shredded kaffir lime leaves

  • 20 g lemongrass (smashed, cut to approx 5 cm long)

  • 20 g galangal (sliced)

  • 10 g basil leaves

  • 500 ml water

  • 20 g fresh chilies (finely pounded)

  • 1 tbsp fish sauce

  • 1 tbsp fresh lime juice

Tom Yum Po Taek (Spicy and Sour Soup with Seafood)

Tom Yum Po Taek (Spicy and Sour Soup with Seafood)

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“Poh Taek” is derived from “Poh”, a fish trap used by Thai fishermen. Spicy and Sour Soup with Seafood is filled with a variety of fresh seafood that is similar to a "fish trap" which is full of seafood. This menu tastes similar to Clear Tom Yum Soup but the inclusion of basil leaves adds spiciness to the traditional Tom Yum flavor.
  • Medium
  • 15 min
  • 10 min
  • 10 min
  • 4 steps
  • 13 Ingredients
  • Medium
  • 4 steps
  • 13 Ingredients
  • 15 min
  • 10 min
  • 10 min

Directions

  1. Set water to boil

    • Pour 500 ml. of water into a saucepan set over medium heat.


  2. Add the aromatics

    • Once the water boils, add prepared galangal, lemongrass and kaffir lime leaves.

    • Then add pounded chili, fish sauce and lime juice.

    Add the aromatics


  3. Add the seafood

    • Next, add the prepared squid, shrimp, blue crab, and mussels.
    • Bring the soup to a boil.

    You can replace all the seafood with salmon slices for a salmon soup.

    Add the seafood


  4. Add basil leaves and stir

    • Once the seafood starts to cook, add basil leaves, stir lightly for 5 seconds and turn off the heat.

    Add basil leaves and turn off the heat as soon as the seafood is cooked. This needs to be done quickly because if seafood is overcooked, the meat will shrink and stiffen.



Plate and Serve!

  • Ladle up the Tom Yum Poe Taek soup into a bowl and serve while it is hot.
Plate and Serve!
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    Ingredients
    • 2 portions
    • 50 g squid (cut into pieces)

    • 50 g sea bass fillet (cut into pieces)

    • 30 g mussels (remove top shell)

    • 200 g blue crab (peeled, cut in half)

    • 100 g shrimp (peeled, deveined)

    • 10 g shredded kaffir lime leaves

    • 20 g lemongrass (smashed, cut to approx 5 cm long)

    • 20 g galangal (sliced)

    • 10 g basil leaves

    • 500 ml water

    • 20 g fresh chilies (finely pounded)

    • 1 tbsp fish sauce

    • 1 tbsp fresh lime juice

    Nutrition
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