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Seafood Pok Tak Recipe

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This recipe for Seafood Pok Tak, by , is from UNIQUE CREATIONS in THAI KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
sami watson
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
All types of seafood can be use / clean and dry
1 long lemong grass cut into long sliced
4 leaves of lemon leaves
6 glove of garlic crushed
1/2 of red onion sliced
3 tablespoon fish sauce
2 tablespoon lemon juice
4 cans of chicken stock
1/4 cup of cilento steam only (if have root it may be use)
choped remaining cilento leaves for ganish
1/4 cup on green onion choped into small cubes (chives can be use)
1/2 cup of clean spinach leaves (optional)
1 or 2 dried red chilli pepper crushed for topping

Directions:
Directions:
In a pan, add stock, lemon grass, lemon leaves, garlic, red onion and cilento steam cook for at least 15 minutes or until fagrances.
When done, add your seafood in a boiling stock( seafood should only take a few minutes, you don't want to over cook it) cook it about 5 minutes add fish sauce (be careful with your fish sauce, the stock might be already salty), lemon juice, green onion and spinach leaves. Pour into your serving bowl and garnish with choped cilento and dried red chilli pepper.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
This soup made almost like Tum Ka Gai Soup, but doen't have coconut milk..this dish can be find in any Thai resteruant...It's seafood dish with..shrimp, scallop, squid, mushrooms and basil leaves in hot and sour spicy broth w/ lemon grass seasoning.

 

 

 

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