Broken Fish Trap Soup
Submitted by rayvt
This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThink of this as Southeast Asia’s answer to bouillabaisse, except lighter, brighter, and ready before your rice cooker even clicks off.
Five kinds of seafood swim in a broth perfumed with lemongrass, kaffir lime leaves, and ginger, all loosened with rich coconut milk and sharpened by nouk mam (Vietnamese fish sauce).
The name “Broken Fish Trap” says it all: everything the trap caught goes in the pot.
Crushed red chilies hit at the very end so the heat stays fresh and electric, and a squeeze of lime at the table ties every layer together.
Kitchen Tips
- Use full-fat coconut milk for the silkiest broth. Light versions will taste thin.
- Keep the simmer gentle, just below a boil, so the seafood stays tender and doesn’t turn rubbery.
- Bruise the lemongrass stalk with the back of your knife before adding it to release maximum fragrance.
- If you can’t find nouk mam, Thai fish sauce (nam pla) is a solid substitute.
Ingredients
Directions
Chop lime leaves.
Juice lemon. Heat stock and add lime leaves, lemon grass, ginger, Nouk Mam and lemon juice.
Bring to a low boil, stirring well.
Add seafood and coconut milk.
Simmer at just below boiling until seafood is cooked, stirring constantly.
Add chilis at the last moment.
Serve with lime wedges and steamed rice.
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