Seven Sea Soup Recipe

Clean and portion seafood

Rinse all seafood under cold water. Peel and devein the shrimp if not already done. Cut squid into rings or bite-size pieces. Cut fish fillet into 1" cubes. Crack king crab leg segments slightly to expose meat but leave shells in place for presentation. Scrub mussels and baby clams; discard any with broken shells or that do not close when tapped.

Pat seafood dry with paper towels and refrigerate briefly while you prepare the broth so they remain cold and firm.

In a large pot (about 4–5 L capacity), heat 1 tablespoon neutral oil over medium heat. Add sliced shallots and smashed garlic and sauté for 1–2 minutes until fragrant and beginning to soften but not browned.

Add the bruised lemongrass stalks, sliced galangal, and torn kaffir lime leaves to the pot. Stir for 30 seconds to release aromas.

Pour in 1.5 liters water or light seafood stock. Increase heat to bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 12–15 minutes to infuse the broth with aromatics.

Taste the broth and skim any foam or impurities from the surface for a clear soup. Keep the broth at a gentle simmer.

Add fish sauce, light soy sauce (if using), rice vinegar, and palm sugar to the simmering broth. Stir and taste. The soup should be savory, slightly tangy, and balanced — adjust fish sauce (saltiness) or lime later for brightness.

Add the sliced red and green chilies to the broth now if you want an evenly distributed heat. For more intense fresh- chili heat, reserve some slices to add at the end as garnish.

Raise the heat to medium-high so the broth is at a lively simmer (not a violent boil). Add the baby clams and mussels first. Cover and cook 3–4 minutes until they begin to open. Discard any that remain tightly closed after cooking.

Add the king crab leg segments and simmer 1–2 minutes to warm through (king crab is pre-cooked and needs only reheating).

Gently add the fish pieces and squid. Simmer 1–2 minutes; the fish should turn opaque and flake easily, squid should firm up but remain tender.

Finally add the shrimp and cook 1–2 minutes more until pink and just cooked through. Total cooking time for seafood is brief to avoid toughness — monitor closely.

Taste the broth again and adjust seasoning: more fish sauce for salt/umami, extra lime juice for sourness, or a pinch more sugar if needed. For a clearer bright sour note, add lime juice at the end rather than during long simmering.

Turn off the heat. Remove and discard larger aromatics if desired (lemongrass stalks or large galangal pieces) or leave them for presentation if finely sliced. Stir in chopped cilantro and sliced spring onions.

Ladle the hot soup into warmed bowls, making sure to distribute shrimp, fish, mussels, clams, crab, and squid evenly among servings. Sprinkle additional fresh chili slices and basil or coriander leaves on top. Grind a little black pepper over each bowl to taste.

Serve immediately with lime wedges on the side for extra acidity and steamed rice if desired.