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

Recipe Courtesy of
Siriporn Wattanasangiamjit

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

“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.

Difficulty: Medium

Preparation: 15 min
Cook: 10 min
Clean up: 10 min

Steps: 4 steps
13 Ingredients

Difficulty: Medium
Steps: 4 steps
13 Ingredients

Preparation: 15 min
Cook: 10 min
Clean up: 10 min

Directions

Set water to boil
- Pour 500 ml. of water into a saucepan set over medium heat.

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 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 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.

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Name: Tom Yum Po Taek (Spicy and Sour Soup with Seafood)
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H25M0S
Yield: 2 portions
Cuisine: Asian
Ingredients: 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