Seafood soup Southeast Asian style
5 Jul 2015
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.
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Categories
- Meal Type: - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - South East Asian
- Occasions: - Dinner Party - Parties
- Ingredients: - Shellfish
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Gluten Free - Healthy - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Sugar Free
- Skill Levels: - Easy
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