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
Once the water boils, add prepared galangal, lemongrass and kaffir lime leaves.
Then add pounded chili, fish sauce and lime juice.
You can replace all the seafood with salmon slices for a salmon soup.
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.