Seafood Soup with Chilli Ginger

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