Potak Seafood Soup Thailand Recipe in 10 Minutes!
5 cups of chicken broth - Swanson is great if you can find it (zero msg).
2 tablespoons of lime juice or lemon juice. You will need to taste the soup and make sure that it is to your liking - as each lime is different in sourness.
1 stalk of lemon grass, chop off the end - discard. Slice one inch of the white end into diagonal thin slices. Smash the rest of the green part and put into the pot
1 teaspoon of thinly sliced ginger and 3 big slices of ginger into the pot of soup.
8 leaves of kafir lime torn
1 1/2 teaspoons of sugar
1 1/2 tablespoons of fish sauce
1 pinch of sea salt
1 teaspoon of cilantro slice thinly for garnish
Optional seafood: fish, shrimp, cuttlefish, mussels.
Bring stock to a boil and add ginger, lemon grass, kafir leaves. Add sugar, fish sauce, salt and cook for 10 minutes.
Garnish with red chili, and cilantro.
bring seafood to a boil and add them to your soup bowl now if you want
You don't have to keep the soup boiled for hours. If you season it right, it's good to go right after the boiling.