Ingredients:
Coconut milk – 3 cups
Lemongrass – 2 stalks
Fresh galanga – 2 to 3 inch pieces
Prawns – 8, medium size
Salt – 1/2 tsp
Squid – 4 to 5, whole
Mussels – 8 to 10, shelled
Baking soda – 1/2 tsp
Crab – 1/2
Sea scallops – 8
Onion – 1, small, quartered and sliced
Red jalapeno – 3 to 4
Fresh mushrooms – 2 cups
Fish sauce – 4 to 6 tbsp
Lime juice – 5 tsp
Palm sugar – 1 to 2 tbsp
White pepper – 1/4 tsp, freshly ground
Cilantro leaves – 6 to 8
Method:
1. Slice and smash the galanga and lemongrass and put it in a soup pot.
2. Divide the coconut milk into two halves and dilute one half with 3 cups of water. Add this to the pot and bring to a boil. Then simmer for about 15 minutes.
3. Meanwhile, shell out the seafood and add salt and baking soda. Keep aside fro 10 minutes. Rinse thoroughly with water.
4. Now add the onion, jalapeno and white pepper to the soup. Simmer again for 2 to 3 minutes.
5. In the pot add the mushrooms and the remaining coconut cream and stir well.
6. As the soup begins to boil, first add the mussels and crab followed by the remaining seafood. Now add the fish sauce.
