makes 6 servings

This rich, exotic, coconut-milk-based soup is fragrant with lemongrass, Thai basil and lime.

2 Tbsp. (30 mL) vegetable oil
3 large shallots, finely chopped
2 garlic cloves, minced
1-1/2 Tbsp. (20 mL) finely chopped ginger
1/2 tsp. (2 mL) ground coriander
1/2 tsp. (2 mL) cumin seed
3 fresh Thai chiles, coarsely chopped
2 stalks fresh lemongrass, cut in 1/2" (1.25 cm) segments
1-1/2 c. (375 mL) clam nectar
2 c. (500 mL) coconut milk (not cream)
1 c. (250 mL) stewed ripe tomatoes, coarsely chopped
2 Tbsp. (30 mL) Vietnamese fish sauce
1 tsp. (5 mL) grated Kaffir lime peel
1 lb. (500 g) small clams
1 lb. (500 g) mussels
1 lb. (500 g) halibut, cut in 1" (2.5 cm) chunks
1/2 lb. (250 g) fresh squid, cut in 1" (2.5 cm) rings
1/2 lb. (250 g) whole prawns
Rice stick or vermicelli
1 c. (250 mL) Thai basil, chopped
Lime wedges

In a large soup pot, heat oil over medium-high heat and add shallots, garlic, ginger, coriander, cumin seeds, chiles and lemongrass. Sauté for a couple of minutes; add clam nectar, coconut milk and tomatoes. Raise heat to high and bring to boil. Add fish sauce, lime peel and seafood. Stir and cover. Bring back to a boil, then lower heat to a simmer until clams and mussels are opened and fish is cooked, about 5 minutes. Discard any clams or mussels which have not opened. Cook rice stick/vermicelli according to package directions; drain and keep warm. When ready to assemble, place a portion of noodles in a large soup bowl and top with the hot seafood soup. Garnish with basil and lime wedges and serve immediately.

Calories: 559; Protein 53 g; Carbohydrate 28 g; Fat 26 g/serving

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