Po Tak Seafood Recipe

Prepare aromatics

Lightly smash the lemongrass stalks with the back of a knife and cut into 2-inch pieces. Slice galangal and ginger into thin slices. Halve shallots and smash garlic cloves.

In a large pot, heat 1 tablespoon neutral oil over medium heat. Add shallots and garlic and sauté 1–2 minutes until fragrant but not browned.

Add the sliced galangal, smashed lemongrass, and sliced ginger to the pot. Pour in the 6 cups stock plus 1 cup water. Bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes to infuse the broth.

While broth simmers, prepare mushrooms by halving or tearing them. Cut tomatoes into wedges and smash chilies lightly (leaving seeds if you want more heat).

After the broth has simmered 12–15 minutes, add the mushrooms, tomatoes, and smashed chilies. Continue simmering 3–4 minutes until mushrooms begin to soften and tomatoes release some juice.

Add the mussels to the simmering broth first. Cover the pot and cook 3–4 minutes until most mussels open. Remove any mussels that do not open.

Next add the squid rings and shrimp; simmer uncovered 2–3 minutes until shrimp turn pink and opaque and squid is just cooked (opaque and slightly firm).

Finally stir in the imitation crab pieces and cook 1 minute—just to heat through (imitation crab is pre-cooked). Turn off the heat.

Skim out and discard the large pieces of lemongrass, galangal, and any aromatics you don't want in the finished bowl (or leave for presentation if preferred). Taste the broth and season with 3 tablespoons fish sauce, 1 teaspoon sugar, and 1 tablespoon nam prik pao (or chili paste) to your preference. Stir to dissolve.

Add 3 tablespoons fresh lime juice gradually, tasting until you reach a balance of sour, salty, and spicy. Adjust with additional fish sauce, lime juice, or sugar as needed.

Add chopped cilantro, Thai basil leaves, and sliced scallions to the soup. Stir gently to combine. Add about 1/2 teaspoon salt only if needed after tasting.

Ladle the soup into bowls, making sure each bowl gets a mix of mussels, squid, shrimp, imitation crab, mushrooms, and tomatoes. Garnish with extra cilantro and basil leaves and an optional lime wedge or extra chilies on the side.