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Seafood Soup
Main Ingredients | Black Pomfret, Squids |
Cuisine | Thai |
Course | Soups |
Prep Time | 20-25 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredient
- 1 small black pomfret, skinned and filleted
- 1 small squid
- 16 small prawns, peeled and deveined
- 5 cups fish stock
- 1 lemon grass stalk, sliced diagonally
- 1-inch celery stalk, chopped
- 1-inch ginger piece, grated
- 4 medium fresh button mushrooms, thinly sliced
- Salt to taste
- ¼ teaspoon black pepper powder
- 2 fresh red chillies, thinly sliced
- 2 stalks spring onion greens, sliced
- ½ teaspoon lemon juice
Method
- Cut fish fillet into one-centimeter cubes and keep aside. Clean, wash and cut squids into rings.
- Blanch prawns, fish and squids in three to four cups of salted boiling water for a minute. Drain, refresh and keep aside.
- Heat fish stock in a wok and bring to a boil. Reduce heat, add lemon grass, celery, ginger, button mushrooms, salt and pepper and simmer for two to three minutes.
- Add the blanched prawns, fish and squid along with fresh red chillies and cover and simmer for another two minutes.
- Add spring onion greens and lemon juice. Adjust seasoning, stir and simmer for one more minute.
- Pour into soup bowls and serve hot.
Nutrition Info
Calories | 500 |
Carbohydrates | 16 |
Protein | 88.1 |
Fat | 8.7 |
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