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SPICY BROKEN FISH TRAP SOUP
THAI - DTOM YAM BPOH DTAEK
6 cups seafood or chicken stock (preferably unsalted)
1/4 cup Asian fish sauce, or to taste
Bottom half of 3 large stalks of lemongrass, trimmed, sliced diagonally and bruised with a knife
10 slices ( 1/8 inch thick) fresh galangal
2 shallots, cut into 1/2-inch cubes and crushed
6 kaffir lime leaves, each torn into 2 to 3 pieces
8 to 12 Thai or bird's eye chiles, crushed
2 raw Dungeness crab claws, cracked, plus 1/2 crab body, cut into 2 or 3 pieces
12 clams or mussels (scrubbed, mussels' beards removed)
1/2 pound medium prawns, shelled and butterflied
2/3 pound sea scallops
3 medium-size squid, cleaned and cut into 1-inch rings
2/3 pound firm fish fillets, cut into 1-inch chunks
Juice of 1 to 2 limes
About 1 teaspoon sugar
1/2 to 1 cup Thai basil leaves
1/4 teaspoon freshly ground white pepper
Dipping Sauce
Asian fish sauce
Sliced Thai chiles
Lime juice
Pinch of sugar
Bring the stock to a boil in a large soup pot. Season with fish sauce. Add the lemongrass, galangal, shallots and kaffir lime leaves. Simmer, covered, for 5 to 7 minutes. Add the chiles and simmer a few minutes longer. Increase heat to high and bring the stock to a rolling boil. Stir in the crab and boil for 20 seconds. Add the clams or mussels and cook for 1 minute, then add the remaining seafood. Add lime juice to taste and sugar as needed. Stir in the basil and white pepper.
For a dipping sauce: Season fish sauce with chiles, lime juice and sugar -- all to taste. Serves 8 as a fish course; serves 4 as a whole meal |
