Xinh's Hot and Spicy Soup
 
Ingredients:
 
2 tablespoons vegetable oil (less may be used)
4 cloves chopped garlic
1/2 cup chopped onion
1 tablespoon chopped lemongrass
1 pinch cayenne pepper
1 pinch Thai chile, fresh or dry
8 ounces Catfish filet, cut into chunks
1 pound clams, washed
1 pound mussels, debissed and scrubbed
1 pound shrimp, peeled and deveined
8 ounces calamari, cut in thin strips
1 tablespoon green onion, chopped
1 cup crushed pineapple
1 cup pineapple juice
4 cups water
1 package Knorr Tamarind Soup Base
1 teaspoon cumin
1 tablespoon brown sugar, or to taste
3 stalks of celery, chopped (less may be used)
6 leaves of Chinese cabbage, sliced
2 Roma tomatoes, cut into chunks
1 tablespoon cilantro
1 tablespoon Thai basil

Cooking Directions: 
 
Heat oil in large pan.  Sauté garlic, onion, lemongrass 
and cayenne pepper in oil until vegetables are transparent.  
Add catfish, clams, and mussels.   Bring to a boil.   
Add prawns and calamari.  Add all other ingredients, except 
cilantro, green onion and bean sprouts.   Simmer for 5 minutes 
or until done.   Add cilantro, green onion and bean sprouts.   
Serve with steamed rice or rice noodles.  Serves 4 to 6.