Name: Seafood in hot-and-sour broth
Yield: 4
Ingredients: 12 clams, scrubbed; 2 white-flesh fish fillets, such as flathead or red snapper, cut into 4cm pieces; 12 small green prawns, peeled, deveined, tails intact; Coriander (optional) and lime cheeks, to serve; Steamed jasmine rice (optional), to serve; Hot-and-sour broth; 1 litre (4 cups) chicken stock; 6 thin slices galangal; 4 garlic cloves, bruised; 4 red or golden shallots, cut into thin wedges; 2 lemongrass stalks, white part only, thickly sliced diagonally; 2 tomatoes, coarsely chopped; 6 makrut lime leaves, torn; 4 small red chillies (or to taste), halved lengthways; 60 ml (¼ cup) lime juice; 2 tbsp fish sauce (or to taste)

Turn up the heat with this fragrant tom yum-style soup. The base is simple to make as it requires only a few aromatics to flavour the stock, and you can add any seafood you like. This broth is perfect for a post-holiday cleanse. Slurp away.

Ingredients

12 clams, scrubbed

2 white-flesh fish fillets, such as flathead or red snapper, cut into 4cm pieces

12 small green prawns, peeled, deveined, tails intact

Coriander (optional) and lime cheeks, to serve

Steamed jasmine rice (optional), to serve

Hot-and-sour broth

1 litre (4 cups) chicken stock

6 thin slices galangal

4 garlic cloves, bruised

4 red or golden shallots, cut into thin wedges

2 lemongrass stalks, white part only, thickly sliced diagonally

2 tomatoes, coarsely chopped

6 makrut lime leaves, torn

4 small red chillies (or to taste), halved lengthways

60 ml (¼ cup) lime juice

2 tbsp fish sauce (or to taste)

Method

For hot-and-sour broth, bring stock, galangal, garlic, shallot and lemongrass to the boil in a saucepan. Reduce to medium heat and simmer until stock is well flavoured (5 minutes). Add remaining ingredients and season to taste (broth should be a balance of hot, sour and salty).

Add clams to broth and cook (1 minute), then add fish and prawns, and simmer until fish is just cooked and clams have opened (2 minutes). Divide soup among bowls and top with coriander. Serve with rice and lime on the side.

Recipe / styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

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