Thai Spicy Seafood Soup
A quick and aromatic soup with shrimp, mussels, and squid in a spicy, tangy broth infused with lemongrass and kaffir lime leaves.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 35g
Ingredients
- ½ lb shrimp
- ½ lb mussels
- ¼ lb squid
- 2 stalks lemongrass
- 4 leaves kaffir lime leaves
- 3 peppers Thai chili peppers
Instructions
- 1
Bring 4 cups water to a boil in a pot. Add 2 lemongrass stalks (bruised and cut into 2-inch pieces) and 4 kaffir lime leaves. Simmer for 5 minutes until fragrant.
- 2
Add 3 Thai chili peppers (smashed) and 1 tomato (cut into wedges). Cook for 2 minutes until the tomato softens slightly.
- 3
Add 0.5 lb shrimp, 0.5 lb mussels, and 0.25 lb squid (cleaned and sliced). Cook for 3-4 minutes until shrimp turn pink and mussels open.
- 4
Season with 2 tbsp fish sauce and 1 tbsp lime juice. Taste and adjust with more lime or chili if desired.
- 5
Ladle into bowls and serve hot, with lime wedges on the side if you like.
Tools you’ll need
- pot
- ladle
- knife
- cutting board
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