Thursday, November 1, 2012

Tom Yum Po-Tak Sea Bass

I believe there is almost everyone around here pretty much know the famous Thai dish “Tom Yum.” And I also believe that there are not too many people who know another kind of Thai spicy soup “Po-Tak” which is similar to “Tom Yum” but has very distinctive flavors from Thai holy basil, shallots, and ginger that Tom Yum doesn't has, and I like it much better than regular Tom Yum since it has a taste on the lighter side and spicier than Tom Yum.

Po-Tak is famously made with mixed seafood, but I usually make with either fish or shrimp or chicken and straw mushrooms are usually used in this soup, like regular Tom Yum, but you can basically use any mushroom you can find or like. 


If any time you have a cold that last for weeks and have tried everything that didn’t help you feel any better, why don’t you give this soup a try? The infused herbs in the clear and clean broth can help your get over of your sickness from cold instantly. I promise.

Oh,  it's so easy to make and it so good for you, too!  ^__^

What you need:

10 oz White Sea bass, cut into pieces - or any white fish and/or seafood
1 pk. (3.5 oz) Shimeji mushroom or 1 cup mushroom of your choice
7-10 Thai chili, crushed (adjust to your spicy preference)
5 small shallots, crushed or coarsely chopped
2 stalks lemongrass, crushed and sliced
3-4 Kaffir lime leaves, torn off in pieces by hand  
2 tbsp galangal, thinly sliced
2 tbsp fresh ginger, thinly sliced
1/4 cup Thai holy basil
1/4 cup scallion, chopped
2 tbsp fish sauce
1/4 cup fresh squeeze lime juice
4 cups water
1 tsp sea salt

How to:
- In a large pot, bring water to a boil over medium-high heat, add sea salt.
- Add lemongrass, galangal, and Kaffir lime leaves into a pot let it boil for 5 minutes.
- Add fish, ginger, and mushroom in the boiling water and let it cook for another 4-5 minutes or until the fish is cooked.
 - Add crushed chili, fish sauce and turn off the heat, and then immediately add Thai holy basil, scallions, and lime juice to taste.
- Serve the soup hot with steamed jasmine rice if desired. 


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