Spicy seafood soup (Boh Daa)
The reality with this dish is it is quite light and any seafood can be used (I wouldn’t use a salmon or trout but white fish…)
| 30g | Dolly fish (no idea, white and quite meaty) |
| 3 | Prawns |
| 1 | Squid (whole). Deboned, head off and body cut into ‘calamari’ |
| 5 | Bird’s eye chillies |
| 1 | Shallot, finely cut |
| 2 | Kaffir lime skin strips, finely sliced |
| 3 Tab | Lime juice |
| 4 | Galangal ginger slices |
| 1 | Lemon Grass, 4cm lengths |
| 1.2 Ltr | Chicken stock |
| 1 ½ Tab | Fish sauce |
- Smack lemon grass with the back of a reasonably heavy knife. Put to one side
- In a mortar smash chillies (don’t kill them, just expose the meat). Put to one side
- In the mortar, smash the shallots (as above) and put to one side
- Put stock in a pot and over a medium heat bring to the boil
- Add lemon grass, ginger, mushrooms, kaffir lime and shallots
- Add fish to the pot and (without stirring) bring to the boil
- Add fish sauce and turn heat down. Taste and adjust
- Add lime to taste and turn off heat.
- Quickly add hot basil and serve