Advertisement

Shipwreck soup (Po Thak soup)

Time 15 minutes
Yields Serves 4 to 6
Shipwreck soup (Po Thak soup)
(PM·Paul Morse / Los Angeles Times)
1

Bring stock to simmer over medium-high heat in large pot. Add basil, shrimp, fish, mussels, mushrooms and chiles and cook until mussels and shrimp turn color, about 4 minutes. Stir in fish sauce and lime juice. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

Imagine a a fisherman’s boat after a storm.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.