Thai Clear Hot and Sour Seafood Soup

A favourite Thai recipe from Food and Travel magazine which my Mum edited slightly. Change the ingredients to suit your preference. This is the clear version, and does not require any paste. I love the spicy and sour kick!

1 stalk Lemongrass
1 thumb-length Galangal
2 Kaffir Lime Leaves
3-5 pcs Chilli Padi (to preference)
Juice of 1 large Green Lime
2 tbsp Fish Sauce
About 600-700ml Water
Straw Mushrooms
Prawns, Fish Slices, Squid

1. Put chilli padi in a small permeable bag and put into a pot.
2. Place soup ingredients in and boil until fragrant and seafood is cooked. Remove the bag of chilli padi when spicy enough.

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