Spicy Thai Seafood Soup

If you’re feeling under the weather or just trying to warm up your body and soul, I have got the soup for you! This Thai seafood soup has got that spicy kick that’ll get you out of your funk and refresh you. Typically people think Tom Yum when they think Thai soup, but this dish is called Poh Thaak. They both similarly utilize lemongrass and makrut lime, but where Tom Yum uses roasted chili paste and is on the sweeter side, Poh Thaak has a distinct peppery, almost licorice-like essence from the holy Thai basil basil or krapao.
Ginger isn’t typically used in this soup but I included it in the broth because I had a hankering for more spiciness, and it did not disappoint me, nor will it you!


fish balls
fresh fish
vegetable stock
makrut lime leaves
Thai chile
Thai basil
lime juice
fish sauce
white pepper


Step 1

In a pot, combine lemongrass, makrut leaves, scallion stalks, Thai chile, and mushrooms with vegetable stock and dashes of fish sauce and white pepper.

Step 2

Add the seafood and let simmer, stirring occasionally.

Step 3

When shrimp begins to look pink, tear up Thai basil and add it as well as lime juice. Continue to let simmer, stirring occasionally until shrimp is fully cooked.

Step 4

Season according to taste. Serve topped with chopped cilantro and scallions.

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