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Categories: Fish and Shellfish, Soups

Shipwreck soup (Po Thak soup)

Shipwreck soup (Po Thak soup)
Los Angeles Times

There are all kinds of soups in Thailand, made with all kinds of seafood, poultry and meat. The one thing they all have in common is that intriguing flavor that is simultaneously sour, salty and spicy. Thais call this flavor ... Read more

Active work and total preparation time: 15 minutes | Serves 4 to 6
Note: Imagine a a fisherman's boat after a storm.
  • 4 cups Thai chicken stock
  • 1/2 cup Thai basil leaves, loosely packed
  • 1/4 pound shrimp, peeled and deveined
  • 1/4 pound fish filet, cut into 1-inch strips
  • 6 green-lipped mussels
  • 4 to 5 button mushrooms, quartered
  • 1 to 3 fresh Thai chiles
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • Makrut (Thai) lime leaves, for garnish
  • Cilantro leaves, for garnish

Step 1Bring stock to simmer over medium-high heat in large pot. Add basil, shrimp, fish, mussels, mushrooms and chiles and cook until mussels and shrimp turn color, about 4 minutes. Stir in fish sauce and lime juice. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

Each of 6 servings:
86 calories; 1,063 mg sodium; 33 mg cholesterol; 2 grams fat; 5 grams carbohydrates; 10 grams protein; 0.07 gram fiber.
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