I made this soup today and thought I should write it down before I forgot all the goodies I put into it. Enjoy!

Ingredients:

Six cups Chicken Broth

2 tablespoons rosemary

5 cloves minced garlic

1 teaspoon ground pepper (or more to taste)

1 teaspoon Celery Seed

1/2 teaspoon Fennel seed

1 cup clam juice

4 tablespoons oyster sauce

4 tablespoons Fish sauce

2 tablespoons Thai Chili Sauce

1 Cup V 8 Spicy Juice

6 once can Tomato Paste

4 tablespoons garlic salt

1 cup butter

1 cup white wine

1/2 cup lemon juice

2 pounds seafood

(Optional extra pound of crawfish or shrimp to bulk it up)

2 cups Pad Thai Noodles uncooked

Directions:

Pour broth into a large soup pot. Mix in all the herbs and spices, clam juice,tomato paste, oyster sauce, fish sauce and butter. Bring to a boil and reduce heat to low, simmer 1 hour, stirring occasionally.  Add White wine into soup, and continue to simmer another 2 hours. (If you like it hotter add Sriracha Hot Chili Sauce after the second hour to taste, extra Thai chili sauce is good too.) Just before serving, stir in the seafood (pour lemon juice on seafood before putting in the pot) and Pad Thai Noodles. Bring to boil, stirring, then reduce heat, put lid on and let simmer for 5-15 minutes until seafood is done and noodles soft.

Note:  If you don’t like it spicy, use regular V8 Juice and don’t add the Sriracha Sauce. That will cool the recipe down.