Thai Seafood Soup

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Preparation: 30 minutes, for 3-4 people

Ingridients:

6 cups chicken broth 
1 package mix of seafood
2 cod fillets
1 stalk lemon grass*
2 gloves garlic, minced
1 tblsp ginger, grated
1-2 sliced red chilies or a pinch of dry crushed chili
1 medium tomato, thinly sliced
1 can coconut milk (thick, not lite)
1/2 teaspoon dark soy sauce 
1 tblsp regular soy sauce
juice of 1 lime
1 teaspoon sugar
1/2 cup fresh coriander (cilantro), chopped
salt, pepper
optional: handful of fresh mushrooms, sliced

Method:

Pour the chicken broth together with lemon grass into a deep pot over medium-high heat. Bring to a boil. 

Add garlic, ginger, chili and mushrooms (if using). Reduce heat to medium and simmer 2-3 minutes, or until mushrooms are soft.

Add seafood, cod and tomato. Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.

Reduce heat to medium-low and add the coconut milk, soy sauce, lime juice, and sugar. Stir well to combine and gently simmer until hot.

Add salt, pepper, sugar and more chili if needed. 

Serve in bowls with fresh coriander sprinkled over. If you like spicy food you may want to add few drops of Thai chili sauce.


*If you don't have lemon grass you can use lemon instead. (Boil three slices of lemon in the soup).