Ever since I tried this dish in Singapore in a Thai restaurant, I became very attached to it & to its taste, very delicious & spicy. I used to pick out all the chilies inside the soup coz it was soooo hot. Marina Thai has the same dish in their menu but not as good as the one I had in Singapore. My husband tried for the first time last week & got attached to it. He asked me if I can make it & I told him I think it’s possible. Googled some recipes & came upon this one from Tasty Kitchen (Amazing Blog).
I didn’t have all the ingredients available but I tried my best to make it as good as the one I had in Singapore & better than the one my husband had from Marina Thai. I added extra lemon (around 4 I guess) & it turned out to be great. Didn’t use alot of chili coz I can’t stand spicy food these days, but anyways it turned out to be very spicy.
Check the blog for the exact recipe & steps, coz mine are not ;)
Main ingredients read You can add whatever you want. I love seafood therefor I included everything I love in that soup (Oysters, crabs, & shrimp).
You add the chili & the onion first with the butter (it should have been lemongrass but I didn’t have it). Then ginger & garlic. Keep stirring for 4 minutes, after that add the chicken/veggie broth.
Add the coconut milk, lemon, salt & pepper & stir for 10 minutes. After that add all your seafood ingredients. Note, the shrimp will cook in 5 minutes. I already cooked the crab & oysters before adding them to the soup (better).
Then add whatever vegetables you want to add … Kfir is highly recommended but I didn’t have it, so I use rocca leaves & baby corn.
VOILA … sorry for the tilted picture, family was very hungry & I had to snap it fast