Seafoodinhot-and-sourbrothSERVES 4
Turnuptheheatwiththisfragranttomyum-stylesoup.The
baseis simpletomakeasit requiresonlya fewaromatics
toflavourthestock,andyoucanaddanyseafoodyoulike.
This broth is perfect for a post-holiday cleanse. Slurp away.12 clams,scrubbed
2 white-fleshfishfillets,such
asflatheadorredsnapper,
cutinto4cmpieces
12 smallgreenprawns,peeled,
deveined,tailsintact
Coriander(optional)and
limecheeks,toserve
Steamedjasminerice
(optional), to serveHOT-AND-SOURBROTH
1 litre(4cups)chickenstock
6 thinslicesgalangal
4 garliccloves,bruised
4 redorgoldenshallots,
cutintothinwedges
2 lemongrassstalks,
whitepartonly,thickly
sliceddiagonally
2 tomatoes,coarselychopped
6 makrutlimeleaves,torn
4 smallredchillies(orto
taste),halvedlengthways
60 ml(1/4cup)limejuice
2 tbspfishsauce(ortotaste)1 Forhot-and-sourbroth,bring
stock,galangal,garlic,shallot
andlemongrasstotheboilin
a saucepan.Reducetomedium
heatandsimmeruntilstock
is wellflavoured(5minutes).
Addremainingingredients
andseasontotaste(broth
shouldbea balanceofhot,
sourandsalty).
2 Addclamstobrothand
cook(1 minute), thenaddfish
andprawns, andsimmeruntil
fishis justcookedandclams
haveopened(2minutes).
Dividesoupamongbowlsand
topwithcoriander.Servewith
riceand limeon the side.Fast
52 GOURMET TRAVELLER