Satay-Satay Hurricane Soup -

1 Shallot

1 md Red onion, peeled

1 ts Dried red chili pepper

1 ts Sweet paprika

1/2 c Vegetable oil

2 Slices fresh galanga

1 Stalk lemon grass

4 Fresh lime leaves

6 c Chicken stock

6 tb Thai fish sauce (nam pia)

3 tb Sugar

12 md Shrimp

8 Pieces of crab claw

8 Mussels

8 Thin slices whitefish or Salmon 4 tb Fresh lime juice

15 to 20 minutes to release the flavours, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature. In a large saucepan, combine

4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat. Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.