Name: Spicy seafood soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 uncooked medium blue swimmer crab (500g); 150 gram firm white fish fillets; 8 black mussels (200g); 150 gram cleaned squid hoods; 1.25 litre (5 cups) chicken stock; 2 x 10cm sticks fresh lemon grass (40g), chopped finely; 4 centimetre piece fresh galangal (20g), sliced thinly; 4 fresh kaffir lime leaves; 6 fresh small green thai chillies, chopped coarsely; 4 dried long red chillies, chopped finely; 8 uncooked large prawns (400g); 1 teaspoon grated palm sugar; 2 tablespoon fish sauce; 1 tablespoon lime juice; 1/4 cup loosely packed fresh thai basil leaves; salt and pepper, to taste

Ingredients

1 uncooked medium blue swimmer crab (500g)

150 gram firm white fish fillets

8 black mussels (200g)

150 gram cleaned squid hoods

1.25 litre (5 cups) chicken stock

2 x 10cm sticks fresh lemon grass (40g), chopped finely

4 centimetre piece fresh galangal (20g), sliced thinly

4 fresh kaffir lime leaves

6 fresh small green thai chillies, chopped coarsely

4 dried long red chillies, chopped finely

8 uncooked large prawns (400g)

1 teaspoon grated palm sugar

2 tablespoon fish sauce

1 tablespoon lime juice

1/4 cup loosely packed fresh thai basil leaves

salt and pepper, to taste

Method

1.Slide knife under top of crab shell at back, lever off and discard. Discard gills; rinse crab under cold water. Using a cleaver or heavy knife, chop the body into quarters, leaving claws intact.

2.Cut fish into bite-sized portions; scrub mussels, remove beards. Cut squid into 2cm thick slices; score the inside in a diagonal pattern.

3.Place stock, lemon grass, galangal, lime leaves and both chillies in a large saucepan; bring to the boil.

4.Add prepared seafood and unshelled prawns to boiling stock mixture; cook, uncovered, about 5 minutes or until seafood is just cooked through and mussels open.

5.Remove from heat; stir in remaining ingredients. Season to taste.

Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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