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Thai Style Seafood Soup

Ingredients
  Fish stock 2 Pint (1.2 Liter)
  Lemon grass stalk 1 , split lengthways
  Lime/1 lime leaf 1⁄2 , rind pared
  Fresh root ginger 1 Inch, sliced
  Chili paste 1⁄4 Teaspoon (Puree)
  Spring onions 6 , sliced
  Large prawns 7 Ounce, peeled and deveined (200 Gram)
  Scallops 9 Ounce (250 Gram, 20 Pieces)
  Fresh coriander leaves 2 Tablespoon
  Salt To Taste
  Finely chopped red pepper/Fresh red chili rings 1 Teaspoon (For Garnish)
Directions

MAKING
1. Take a pan, add stock, lime leaf or lime grind, lemon grass, chili puree and ginger. Bring the mixture to boil, reduce heat and simmer, covered, for about 10 to 15 minutes.
2. Halve spring onions lengthwise and then make thin slices, crossways. Halve prawns, lengthwise, without disturbing the tails.
3. Drain stock and keep it back in the pan and simmer gently. Stir in the spring onions and cook for about 2 to 3 minutes. Faste and add salt to taste. If required add more chili puree.
4. Add pawns and scallops, poach for a minute till prawns curl and they trun opaue.

SERVING
5. Add coriander, garnish with red chili or red pepper rings and serve in warmed soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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