Cooking Thai food

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Thai Spicy Seafood Soup. "Po Taek"

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Learning to cook Thai Spicy Seafood Soup is easy if you know the proper way to add the ingredients. Now you can learn to cook this dish at home using the online video. In the online video you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Spicy Seafood Soup but about the ingredients.


thai spicy seafood soup

Copy the recipe below then watch the Thai Spicy Seafood Soup video.






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Thai Spicy Seafood Soup
Po Taek

  • 2 cups of water or chicken stock
  • 50g shrimp or prawns
  • 50g Sea Bass, skinned and cleaned
  • 50g squid and cut into 2cm pieces
  • 50g mussels in their shell cleaned (optional)
  • 50g crab in shell cleaned (optional)
  • 5 kaffir leaves torn
  • 3 this slices of fresh or dried galangal
  • 1 stalk lemongrass cut into 1 – 2 inch pieces
  • 2 ½ tbsp Thai fish sauce
  • 2 ½ tbsp lime juice
  • ¼ cup sweet basil leaves
  • Pinch of salt
  • 3 green and red birds eye chilies
  • 1 dried red chili, fried slightly and cut into ½ inch pieces

Wash, peel and de-vein prawns or shrimp, remove the heads but keep the tails intact. Bring water or stock to boil in a sauce pan over medium heat then add lemongrass, galangal and lime leaves. Cook until fragrant. Add all the seafood except the shrimp or prawns (DO NOT STIR) and wait until they change color then add the shrimp or prawns. Cook a few more minutes then add the sweet basil leaves, swirl gently and turn off heat.

In a serving bowl, (Do this while waiting for the sauce pan to boil) combine lime juice, chilies and fish sauce. Add the ingredients from the sauce pan when done to the serving bowl. Mix bottom to top and top with the dried red chilies and sprig of sweet basil. The soup should be spicy, sour and salty with aroma of sweet basil and dried red chilies.

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