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SATAY-SATAY HURRICANE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 Clove garlic
1 Shallot
1 md Red onion, peeled
1 t Dried red chili pepper
1 t Sweet paprika
1/2 c Vegetable oil
2 Slices fresh galanga
1 Stalk lemon grass
4 Fresh lime leaves
6 c Chicken stock
6 tb Thai fish sauce (nam pia)
3 tb Sugar
12 md Shrimp
8 Pieces of crab claw
8 Mussels
8 Thin slices whitefish or
Salmon
4 tb Fresh lime juice
Chopped green onion and
Coriander root, for garnish
In a blender or food processor, combine garlic,
shallot, onion, chili, paprika and oil. Process until
smoothly combined and pureed. Place in a small
saucepan over low heat and cook for 15 to 20 minutes
to release the flavours, stirring occasionally so it
does not burn. Set the mixture aside and let it cool
to room temperature. In a large saucepan, combine 4
tablespoons of the garlic-onion mixture with galanga,
lemon grass, lime leaves, chicken stock, fish sauce
and sugar. Bring to a boil over medium heat. Add the
shrimp, crab claw, mussels and fish to the stock. Let
the soup return to a boil again and simmer for a
minute or two. Add lime juice, and garnish with
chopped green onion and coriander root.
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