Name: Seafood soup Southeast Asian style
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 liter of fish stock; 1 lemongrass - cut in half (lengthwise); ½ lime; 2.5cm ginger, sliced; 450g mixed seafood (shrimps, scallops, squid, mussels etc.); 6 spring onions, sliced; ¼ tsp Asian red chilli paste; 2 Tbsp coriander leaves; Salt, sliced chilli

Seafood soup Southeast Asian style

5 Jul 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This spicy, zingy seafood soup South-east Asian style is a fantastic treat - serve it at parties in cups to warm up or as a starter at a dinner party or as a course part of a Thai or other Asian menu. It only takes about 15 minutes to cook.

Ingredients

1 liter of fish stock
1 lemongrass - cut in half (lengthwise)
½ lime
2.5cm ginger, sliced
450g mixed seafood (shrimps, scallops, squid, mussels etc.)
6 spring onions, sliced
¼ tsp Asian red chilli paste
2 Tbsp coriander leaves
Salt, sliced chilli

Instructions

Peel the skin of the lime. Put this in a saucepan together with the lemongrass, chilli pasta and ginger. Pour over the fish stock and bring to the boil. Simmer for 10-15 minutes then pour it into another pan through a sieve. Discard the debris.
Reheat the filtered soup. Add the green onions and cook for 2-3 minutes.
Taste it and, if necessary, add more chilli paste, salt & pepper. Add the seafood and cook for 1-2 minutes (under cover).
Sprinkle with coriander leaves and chilli slices just before serving.