Tom Yum Seafood Recipe (Poh-Tak) - Fresh Thai Seafood Hot Pot โป๊ะแตก
ShitMendyCooks
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Tom Yum Seafood Recipe (Poh-Tak) - Fresh Thai Seafood Hot Pot โป๊ะแตก
911 просмотров · 4 года назад
ShitMendyCooks
736 подписчиков
911 просмотров · 4 года назад
Poh-Tak soup is a kind of Thai Tom Yum. The difference is that it has holy basil leaves in the dish.
You might also wonder why the colour doesn’t look like Tom Yum? Let me explain to you here.
There are mainly 2 different kinds of Tom Yum soup. 1) the clear soup style and 2) The creamy soup style. The creamy soup is more popular among foreigners because of its rich flavour and creaminess. However, many Thai people don’t like it because it’s too strong and buttery for us. Many people in Thailand prefer to have the clear soup style with lots of herbs.
I hope you have a chance to make this dish and let us know if you like it? Or you would prefer the creamy Tom Yum soup.
Ingredients
3-4 medium-size prawn
1 crab
2 squids
3-4 mussels
5-6 clams
100g fish filet sliced into dice (5-6 pieces)
2 stalks of lemongrass bruised and chopped into 2 inches long.
5 shallots bruised
5 slices galangal
5 leaves kaffir lime
1 hand full of holy basil leaves
1 tbsp bird-eye chilies
5 pieces toasted dried chilies
2 tbsp fish sauce
3 tbsp lime juice
½ tsp salt
500 ml water
Instructions
Put water and salt into a pot. When the water is boiling, add galangal, lemongrass, kaffir lime leaves and shallots.
When the water starts to boil again, add all of the seafood. Don’t stir because it will make the soup taste fishy. Let the water come to a boil without touching.
When the water is boiling again and the seafood is cooked, add bird-eye chilies as much as you want and season with fish sauce.
Turn off the heat, add lime juice and follow by basil leaves. Stir until the ingredients are mixed well together and serve.
For more recipes https://sproutthailand.com/
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