Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon finely chopped lemongrass
1 cup water
1 cup pineapple juice
1 cup crushed pineapple
1 teaspoon cayenne pepper flakes
1 - 14 ounce can coconut milk
1 package Knorr tamarind soup base (available at Uwajimaya's
and other Asian markets)
1 pound clams
1 pound mussels
8 ounce raw chicken breast cut into strips
8 ounces large raw shelled and deveined prawns
1 cup chopped green cabbage
1 cup chopped Napa cabbage
1 cup thinly sliced celery
1/2 cup chopped onion
1 tablespoon fish sauce
1 tablespoon chili powder
Roux: 3 tablespoons water and 2 tablespoons flour mixed
together in a small bowl
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped cilantro
1 tablespoon chopped green onion
Instructions
In a large frying pan over medium heat, sauté the lemongrass
and garlic in the canola oil.
Add water, pineapple juice, crushed pineapple, cayenne
pepper, coconut milk and the tamarind soup base. Bring to a
boil.
Add clams, mussels, and chicken. Cover and cook until
shellfish open.
Add vegetables, shrimp, fish sauce and chili powder,
stirring to mix. Cover and cook until shrimp are just done
and crisp to the bite.
Mix in the roux to thicken the bisque.
Add cilantro, green onion and basil, stirring to combine
thoroughly.
Serve immediately in soup bowls, and enjoy.
Click here to see
Xinh's tip
Aug-Sept 2012/originally Feb 2009
