Shipwreck Soup - {Po Thak Soup}

Recipe Ingredients

4 cups	948ml	Thai Chicken Stock - see below
1/2 cup	20g / 0.7oz	Thai basil leaves - (loosely packed)
1/4 lb	113g / 4oz	Shrimp - peeled, deveined
1/4 lb	113g / 4oz	Fish filet - cut 1" strips
6		Green-lipped mussels
4		Button mushrooms - (to 5) - quartered
1		Fresh Thai chiles - (to 3)
3 tablespoons	45ml	Fish sauce
3 tablespoons	45ml	Lime juice
		Kaffir (Thai) lime leaves - for garnish
		Cilantro leaves - for garnish
		Thai Chicken Stock
1		Chicken carcass
8 cups	1896ml	Water - (to 10 cups)
3/4 cup	177ml	Thinly sliced galangal - (to 1 cup)
6		Lemon grass, lower thick portion only - pounded
10		Kaffir (Thai) lime leaves

Recipe Instructions

For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)

Bring stock to simmer over medium-high heat in large pot. Add basil, shrimp, fish, mussels, mushrooms and chiles and cook until mussels and shrimp turn color, about 4 minutes. Stir in fish sauce and lime juice.

Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

This recipe yields 4 to 6 servings.

Each of 6 servings: 86 calories; 1,063 mg sodium; 33 mg cholesterol; 2 grams fat; 5 grams carbohydrates; 10 grams protein; 0.07 gram fiber.

Source:
The Los Angeles Times, 01-26-2000

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