- 5 cups fish or chicken stock
- 1 stem of lemon grass, sliced diagonally into 2.5cm pieces and crushed
- 8 kaffir lime leaves, whole
- 2.5 cm piece of galengal, sliced
- 6 tablespoons lime juice
- 4 large red whole dried chillies
- 1 cup straw or button mushrooms, quartered
- 1 teaspoon red dried chillies crushed
- 2 teaspoons peanut oil
- 4 green lipped mussels, shell on, beard removed and cleaned
- 12 king prawns, shelled with tail remaining and deveined
- 150 gram fillet of snapper (or other firm white fish), sliced into 4 even pieces
- 150 gram squid hoods, scored and sliced into 2.5cm pieces
- 1/2 cup thai basil, torn
- 6 tablespoons fish sauce
- 2 tablespoons coriander, torn
Method
- Bring stock to the boil and add the lemon grass, kaffir lime leaves, galangal, lime juice, whole chillies and mushrooms and lightly simmer for 20 minutes.
- Mix crushed chillies with peanut oil to form a paste. Add to stock.
- Add remaining ingredients and bring to boil. Simmer for 5 minutes, but discard any muscles that have not opened.
- Serve in individual bowls, evenly distributing the seafood.
