Satay-Satay Hurricane Soup
Submitted by alice
Thai-style seafood soup with shrimp, crab claws, mussels, and fish in a galangal-lemongrass-lime leaf broth built on a slow-cooked garlic-chili paste. Bold, sour, and aromatic.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minThis Thai-inspired seafood soup starts with a spice paste cooked low and slow, then finishes fast with a mix of shellfish and fish that barely simmers in an intensely aromatic broth.
Garlic, shallot, red onion, dried chili, and paprika get pureed together and cooked gently for 15 to 20 minutes until the raw edges cook off and the flavors deepen. That paste becomes the flavor base for a broth built with galangal, lemongrass, kaffir lime leaves, chicken stock, and fish sauce. It’s sour, salty, sweet, and spicy all at once.
Shrimp, crab claws, mussels, and thin fish slices go in together and cook for just a minute or two. The seafood is done the moment the shrimp curl and the mussels pop open. A hit of fresh lime juice right at the end brightens everything.
Kitchen Tips
- Cook the garlic-onion paste slowly and stir often. It burns easily and bitter paste ruins the whole soup.
- Only use 4 tablespoons of the paste. The recipe makes extra, which keeps well in the fridge for a week.
- Don’t boil the soup once the seafood is in. A gentle simmer cooks it through without making the shrimp rubbery or the fish flaky.
- Fresh kaffir lime leaves and galangal make a real difference here. Dried substitutes don’t carry the same citrus and pepper notes.
Variations
- Add coconut milk for a richer, tom kha-style version.
- Use squid rings or scallops in place of the crab claws.
- Stir in a spoonful of Thai red curry paste with the spice base for extra heat and complexity.
Ingredients
Directions
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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