Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Clove garlic 6 tb Thai fish sauce (nam pia)
1 Shallot 3 tb Sugar
1 md Red onion, peeled 12 md Shrimp
1 ts Dried red chili pepper 8 Pieces of crab claw
1 ts Sweet paprika 8 Mussels
1/2 c Vegetable oil 8 Thin slices whitefish or
2 Slices fresh galanga Salmon
1 Stalk lemon grass 4 tb Fresh lime juice
4 Fresh lime leaves Chopped green onion and
6 c Chicken stock Coriander root, for garnish

In a blender or food processor, combine garlic, shallot, onion, chili,
paprika and oil. Process until smoothly combined and pureed. Place
in a small saucepan over low heat and cook for 15 to 20 minutes to
release the flavours, stirring occasionally so it does not burn. Set
the mixture aside and let it cool to room temperature. In a large
saucepan, combine 4 tablespoons of the garlic-onion mixture with
galanga, lemon grass, lime leaves, chicken stock, fish sauce and
sugar. Bring to a boil over medium heat. Add the shrimp, crab claw,
mussels and fish to the stock. Let the soup return to a boil again
and simmer for a minute or two. Add lime juice, and garnish with
chopped green onion and coriander root.

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