Warm up to Ming Tsai's special seafood soup recipe with Thai lime leaves and shallots.


  • 4 shallots, sliced

  • 2 Thai bird chiles, minced

  • 2 large slices galangal or ginger

  • 6 lime leaves, rolled and chiffonade

  • 1 pound PEI mussels, cleaned

  • 2 tablespoons fish sauce

  • Juice of 4 limes

  • 1 quart chicken stock

  • 1 pound baby scallops

  • 1/2 cup torn Thai basil leaves

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil for cooking


  • 1.

    In a stock pot over medium heat coated lightly with oil, saute shallots, chiles, galangal, lime leaf and mussels and season lightly. Deglaze with fish sauce and lime juice. Add chicken stock, cover and bring to a simmer for about 5 minutes. Add the remaining ingredients except for Thai basil and simmer for only 4-5 minutes more. Check for flavor, add Thai basil leaves and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 422kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 36g
  • Carbohydrate 37g
  • Sugar 11g
  • Sodium 1830mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings