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Seafood Soup with Chilli Ginger

Prawns, squids, fish and clams cooked in chicken stock with some simple herbs to make a flavourful and healthy soup.

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Seafood Soup with Chilli Ginger

Seafood Soup with Chilli Ginger

 

Main Ingredients Medium prawns, Squids
Cuisine Fusion
Course Soups
Prep Time 10-15 minutes
Cook time 25-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients 

  • 6-8 medium prawns, shelled and deveined
  • 4 squids, cut into ½ inch roundels
  • 2 boneless fish fillets, cut into small pieces
  • 6-8 clams, cleaned
  • 4 cups chicken stock
  • 1 bird’s eye chilli, roughly chopped
  • 6 shallots, finely chopped
  • 3 inch lemongrass stalk, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ cup chopped fresh coriander leaves
  • Salt to taste
  • ½ teaspoon crushed black peppercorns
  • Fresh coriander sprigs for garnishing 

Method

  1. Boil chicken stock in a deep non-stick pan and add chilli, shallots, lemongrass, ginger and coriander leaves.  Cover and cook for ten to fifteen minutes.
  2. Add salt and crushed peppercorns and mix well. 
  3. Add prawns, squid roundels, fish pieces and clams and mix well and cook till the clams have opened and prawns, squids and fish are completely cooked.
  4. Pour the soup into individual serving bowls, garnish with coriander sprigs and serve piping hot.

Nutrition Info

Calories 534
Carbohydrates 20.7
Protein 98
Fat 6.5
Other Fiber Iron- 9.2mg
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