Busters Recipes

Thai Seafood Soup

Ingredients:
2 Tbsp. vegetable oil
3 cloves garlic, minced
1 leek
1 Tbsp. fresh ginger, minced
1/4 tsp hot pepper flakes
1 Tbsp. curry powder
1 sweet red pepper
1 cup unsweetened coconut milk
1 cup canned tomatoes & juice
1 tsp. grated lemon rind
3 cups water
2 Tbsp soy sauce
2 Tbsp lemon juice
1 lb. halibut
1/2 lb. scallops
1/2 lb. shrimp
salt & pepper
1/4 cup corriander
2 Tbsp. fresh basil
2 Tbsp. fresh mint
2 Tbs. fresh chives

Instructions:

1. Peel and finely mince garlic cloves. Remove green part of leeks,
cut white part into long thin strips.
2. Thoughroughly wash sliced leeks, making sure to rinse away all
grit. Pat dry with paper towel.
3. Slice red pepper in half, remove seeds, and slice into thin strips.
4. In a blender or food processor, puree tomatoes and juice.
5. Using the finest side of your grate, grate lemon rind.
6. In a large saucepan, heat oil over medium heat. Add garlic, leek
and hot pepper flakes; cook until softened but not browned
(approximately 3 minutes).
7. Add curry powder, cook stirring 1 minute. Stir in red pepper,
coconut milk, tomatoes, and lemon rind. Bring to a boil; add water,
soy sauce, and lemon juice. Bring to a boil, reduce heat and simmer
for 15 minutes.
8. While broth is simmering, cut halibut fillet into bite size chunks;
peel and devein shrimps.
9. >Add halibut, shrimp and scallops to broth; cook 5 minutes until
fish in cooked through and shrimp have turned pink.
10. Chop all fresh herbs, and mix together in a bowl. Spoon soup into
serving bowls, and sprinkle with herbs.

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