Having a bowl of hearty, comforting soup on cold days is absolute heaven. I’m not into heavy-duty cooking on Tuesday nights, and a single-pot meal or a healthy, fulfilling bowl of soup works just fine for me. After a quick check of my fridge, I found a few chunks of Kingfish and Shrimp. That was enough to churn out a delicious Seafood Soup. My recipe is hands-down simple and takes just twenty minutes to be on the table. Do try it when you are in the mood for a light dinner.
Prep Time – 5 minutes
Cook Time – 15 minutes
Serves – 2
Ingredients:
Kingfish Chunks – 150 gms ( use any fish available. Only prawns are also fine )
Shrimp / Prawns – 150 gms
Onions – 40 gm
Garlic ( chopped ) – 1 tbsp
Galangal or Basil Leaves ( chopped ) – 2 tbsp ( feel free to use veggies of your choice )
Red Pepper Powder – 1 tbsp
Coconut Milk – 1 cup ( 120 ml )
Salt & Pepper – as per taste
Thai Red Chilli paste – 1/2 tbsp
Fish Sauce ( optional )
Butter – 2 tbsp
Chicken Stock – 240 ml
Lime juice – 1 tbsp
Instructions:
1 ) Clean and wash the prawns and fish. Set aside.
2 ) Chop onions. Heat butter in a pan. Sauté the onions till brown. Add garlic and sauté for an additional minute. Add the fish, prawns & galangal leaves and saute further for a minute on a slow flame.
3 ) Add red pepper powder, chilli paste and mix well. Add the coconut milk, a dash of fish sauce and chicken stock and allow it to simmer for 10 minutes. Cover with a lid.
4 ) Once done, add salt & pepper as per taste and lime juice. Serve hot garnished with lime wedges & prawns ( optional )
P.S.: Chicken stock can be made instantly by adding Maggi Chicken Cubes to hot water.
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