Asian Spicy Seafood Soup Recipe

Number of serving: 6

Preparing time: 30 minutes

Cooking time: 40 minutes

Ingredient A
1 piece grated fresh ginger (size 5cm / 2 inch)
3 tablespoons thinly chopped lemon grass (white part only)
3 small red chilies, thinly chopped
2 onions, chopped

Ingredient B
3 cups (750 ml / 24 fl oz) fish stock
3 cups (750 ml / 24 fl oz) water
4 kaffir lime leaves, thinly shredded
1 cup (160 g/5 1/4 oz) chopped fresh pineapple
1 tablespoon tamarind concentrate
1 tablespoon grated palm sugar or soft brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce

Ingredient C
500 g / 1 lb firm white fish fillets, cut to bite size cube
500 g / l lb raw prawns, peel and devein
1 tablespoon oil
4 tomatoes, peeled, seeded and chopped
2 tablespoons fresh coriander leaves, chopped

Heat the oil in a large pan; put in Ingredient A and stir over medium heat for 5 minutes or until the onion is golden. Put in the tomatoes to the pan and continue to stir for 3 minutes. Stir in the Ingredient B, cover, bring to the boil, reduce heat and simmer for 15 minutes. Put in the fish fillets, prawns and coriander to the pan, and simmer for 10 minutes or until the seafood is tender. Ready to serve.

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