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