Every time I get to page 100 of a draft, I make this soup. Since I’m getting close to that magical page, let’s start cooking!!! (Also: my recipe cards are filthy, and I love this recipe so much…I need to preserve it.)
Seasoning Mix:
- 1.5 tsp salt
- 1 tsp cayenne
- 1 tsp onion powder
- 1 tsp ancho chili pepper
- 3/4 tsp garlic powder
- black pepper to taste
2 T butter
2 cups sliced mushrooms
2 stalks lemongrass, chopped
2 tsp fresh garlic, chopped
2 tsp fresh serrano chili peppers
4 T lemon juice
2 T lime juice
3 T fish sauce (I make mine by combining garlic, sugar, lime, 1 cup water and 3 T fish sauce from the store)
4 cups chicken stock
1/2 lb each of shrimp, scallops, salmon and squid
cilantro and your choice of sliced vegees (I like zucchini, red pepper, and some onion)
Directions:
Combine seasoning mix. Melt butter over high heat. When sizzling, add mushrooms, lemongrass, garlic, serranos and mix. Cook until it sticks, then add juices and fish sauce. Cook five minutes, then add stock. Bring to a boil and add fish and cilantro. Sometimes, I’ll dump some noodles into each bowl. Or some raw bean sprouts.
Enjoy!