Thai Fisherman’s Soup


  • 900 g/2 lb raw Dublin Bay prawns
  • 8 scallops
  • 16 mussels
  • 2 tablespoons peanut oil
  • litres/4 pt light chicken stock
  • 3 stalks lemon grass, bruised
  • 4 kaffir lime leaves, bruised
  • 1 teaspoon julienne of lime peel
  • 1 green chilli, finely sliced
  • 2 large limes
  • 1 tablespoon nam pla (fish sauce)


  • 1 kaffir lime leaf cut into thread julienne
  • 1 small red chilli, sliced
  • 1 stalk lemon grass, remove the tough outer layers and finely slice the tender parts


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 simmer for 20 minutes. Strain through a fine sieve and bring to the boil again.

Cut the white meat of the scallops in half, leaving the coral attached to one half.

Add the prawns, mussels and scallops to the stock and cook for 2–3 minutes. Lower the heat and add the juice of the limes and the nam pla. Remove from the heat and serve decorated with the strips of kaffir leaf, sliced chilli and finely sliced lemon grass.