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. This is a Sanjeev Kapoor exclusive recipe.

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Seafood Soup with Chilli Ginger
Main Ingredients Medium prawns, Squids
Cuisine Fusion
Course Soups
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Seafood Soup with Chilli Ginger

  • 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 inches Lemongrass stalk finely chopped
  • 1 inch Ginger finely chopped
  • ¼ cup Fresh coriander leaves chopped
  • to taste Salt
  • ½ teaspoon Crushed black peppercorns
  • Fresh coriander sprigs for garnishing


  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