Thai Seafood Soup

 

This recipe seeks to duplicate the Spicy Fisherman's Soup at the local Siam Garden restaurant.  I'm still looking for more depth to the broth but it's really quite nice as is.

 

• 1 can chicken broth (College Inn, large 46 oz. size)
• 6-8 slices fresh ginger (quarter-sized)
• 1/4 tsp. hot oil (Szechuan style)

 

• 1 pound fresh seafood, such as squid, scallops, white fish, shrimp, all in small pieces
• 1 can straw mushrooms, small peeled

 

• 1 lime, juice of

 

• 2 Tbsp. fresh coriander (cilantro), chopped

 

 

1. Boil the stock for 5 minutes with the ginger and hot oil.
2. Add the seafood and mushrooms.  Cook for one minute.
3. Add the lime juice and serve in hot bowls sprinkled with coriander.