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Seafood soup Southeast Asian style

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Reheat the filtered soup. Add the green onions and cook for 2-3 minutes.
  3. Taste it and, if necessary, add more chilli paste, salt & pepper. Add the seafood and cook for 1-2 minutes (under cover).
  4. Sprinkle with coriander leaves and chilli slices just before serving.