1. In a frying pan, stir-fry the fish and
seafood with roasted chilli paste for 10
seconds. Remove from heat.
2. In a pot, bring the chicken stock to
a boil and add the seafood.
3. Add lemongrass, kaffir lime leaves, galangal,
fresh chillies, dried chillies, and sweet
basil. Bring to boil once again.
4. Season with fish sauce, palm sugar, and
lime juice. Adjust the taste. Remove.
: "Poh Taek" in Thai means explosive
fish wharf! Just the name itself can signify
the varieties of the taste of this particular