How to make Seafood Soup -

Mixed seafood soup with the flavour of lemon grass.

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Black Pomfret, Squids (स्क्विड )

Cuisine : Thai

Course : Soups

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Seafood Soup

Seafood Soup Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Seafood Soup Recipe

  • Black Pomfret skinned and filleted 1 small

  • Squids 1 small

  • Small prawns peeled and deveined 16

  • Fish stock 5 cups

  • Lemon grass stock sliced diagonally 1

  • Celery chopped 1 inch stalk

  • Ginger grated 1 inch piece

  • Fresh button mushrooms thinly sliced 4 medium

  • Salt to taste

  • Black pepper powder 1/4 teaspoon

  • Fresh red chillies thinly sliced 2

  • Spring onion greens sliced 2 stalks

  • Lemon juice 1/2 teaspoon

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Adjust seasoning, stir and simmer for one more minute. Pour into soup bowls and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.