Satay-Satay Hurricane Soup

Recipe Ingredients

1		Garlic
1		Shallot
1		Red onion - peeled (medium)
1 teaspoon	5ml	Dried red chili pepper
1 teaspoon	5ml	Sweet paprika
1/2 cup	118ml	Vegetable oil
2		Fresh galanga
1		Lemon grass
4		Fresh lime leaves
6 cups	1422ml	Chicken stock
6 tablespoons	90ml	Thai fish sauce - (nam pla)
3 tablespoons	45ml	Sugar
12 tablespoons	180ml	Shrimp (medium)
8		Crab claw
8		Mussels
8		Whitefish or
		Salmon
4 tablespoons	60ml	Fresh lime juice
		Chopped green onion and
		Coriander root - for garnish

Recipe Instructions

In a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed.

Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavors, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature.

In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar.

Bring to a boil over medium heat. Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.

Source:
America's Best Recipes

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