HOT SOUP: I collected this recipe long ago, after having tried it out and found it delicious.

HURRICANE SOUP—THAI SPICY FISH SOUP:

12 medium shrimp                                                      

8 portions each of mussels, crab claw & thin slices of whitefish or salmon

4 tbsp. fresh lime juice                                               

chopped green onion and coriander to garnish

spice mixture:

    1 each of garlic clove & shallot

    1 medium red onion, peeled and quartered             

    1 tsp. each dried red chilli pepper  & sweet paprika                                                           

    ½ cup vegetable oil

soup ingredients :

    2 slices fresh galanga or ginger root                        

    1 stalk lemon glass, lightly bruised

    4 fresh lime leaves                                                  

    6 cups chicken stock

    6 tbsp. Thai fish sauce                                                        

    3 tbsp. sugar

In a food processor fitted with steel blade, combine spice mixture and puree until smoothly combined.  Place mixture in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavours, stirring constantly so it does not burn. Set aside and let it cool to room temperature.

In a large saucepan, combine 4 tbsp. of the spice mixture with the soup ingredients and bring to a boil over high heat. Cover pan, reduce heat to low and simmer soup gently for 15 minutes. Add mussels and crab claws. Cover and cook a few minutes, until mussels are open. Add shrimp and fish. Simmer for a few minutes more to cook through; then add lime juice. Pour into heated tureen or individual serving bowls. Garnish with chopped coriander and green onion.