Thai Fisherman’s Soup

Name: Thai Fisherman’s Soup
Yield: Serves 8
Cuisine: Thailand
Ingredients: 1 green chilli, finely sliced; 2 large limes; 1 tablespoon nam pla (fish sauce); 16 mussels; 2 tablespoons peanut oil; 1 teaspoon julienne of lime peel; 2½ litres/4 pt light chicken stock; 3 stalks lemon grass, bruised; 4 kaffir lime leaves, bruised; 8 scallops; 1 stalk lemon grass, remove the tough outer layers and finely slice the tender parts; 900 g/2 lb raw Dublin Bay prawns; 1 kaffir lime leaf cut into thread julienne; 1 small red chilli, sliced

Preparation info

Serves
8

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

900 g/2 lb raw Dublin Bay prawns
8 scallops
1

Asia
Thailand
Soup
Gluten-free
South East Asia

Method

Peel the prawns, fry the shells in the peanut oil until they are pink. Add the chicken stock and the lemon grass cut into 1 cm/½ in lengths, kaffir leaves, lime peel and green chilli. Bring to the boil and