Thai style Mussel and Shrimp Tomato Soup

Am I the only one who believes that using tomatoes in cooking makes any ingredient taste better? I love tomato-based soup, so I order it at restaurants or buy canned soup. I bought a lot of delicious looking seafood, so why not make a soup using this and Thai seasonings?!

1. Cook onion and garlic with oil for 5 minutes, then add fresh tomato and cook for 1 more minute.

2. Add Shaoxing wine, canned tomato, and chicken stock. Bring to a boil, then add straw mushroom and baby corn. Simmer for 20 minutes.

3. Add chili past, balsamic vinegar, MAMNEM/fermented fish sauce, fish sauce, balsamic vinegar, black pepper and all the seafood. Bring to a boil, then cover and simmer for 6 minutes.

While the soup is cooking I made jasmine rice. Jasmine rice is the most common and popular rice in Thailand.

4. Wash rice and combine with chicken broth, salt and black pepper in a medium size pot then bring to boil and simmer for 20 minutes.

5. Sprinkle lemon and cilantro over the soup and serve with rice.

<Ingredients for 4 servings>

• 1/2 pounds Mussels

• 1/2 pounds shrimp

• 1 can, 14.5oz diced tomato

• 1 medium size onion

• 5 cloves garlic

• 1/2 can, 7 oz Vietnamese straw mushroom

• 1/2 can, 7 oz Thai baby corn

• 1 cup Chinese Shaoxing wine

• 2 cup chicken broth

• 1/2 tsp Thai Mam Nem, fermented fish sauce

• 1 tsp Thai fish sauce

• 1 tbs balsamic vinegar

• 1/2 tsp chilli paste

• 2 tbs lemon juice

• 1 tsp corn oil

The tomato and lemon are a refreshing combination that really bring out the deep, rich flavor of the seafood. Such a satisfying and delicious dish!