Asian-Style Seafood Soup
2022-03-29- Cuisine: Asian
- Course: Main Dish, Soup
- Skill Level: Expert
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Chicken Broccoli Stir-Fry
-
Pressure Cooker Chicken and Cashew Stir-Fry Recipe
-
Air Fryer Tangy Pork Tenderloin Recipe
-
Air Fryer Crab Claws Recipe
-
Air Fryer Lobster Thermidor Recipe
Nutritional Info
This information is per serving.
-
Calories
115.1 -
Carbohydrates
3.8 g -
Cholesterol
86.1 mg -
Fat
3.5 g -
Fiber
0.2 g -
Protein
17.5 g -
Saturated Fat
0.5 g -
Serving Size
1 -
Sodium
598.5 mg -
Sugar
0.6 g -
Trans Fat
0.6 g -
Unsaturated Fat
1.7 g -
Potassium
232.9 mg
Asian-style seafood soup. Sweet and spicy fish soup. Easy and delicious!
Ingredients
- 4 ripe tomatoes
- 1 tablespoon vegetable oil
- 2 inch(5 cm) piece fresh ginger, grated
- 3 stems lemon grass, white part only,finely chopped
- 3 small red chilies, finely chopped
- 2 onions, peeled and chopped
- 3 cups (750 ml) fish stock
- 4 kaffir lime leaves, finely chopped
- 5½ oz (160 g) fresh pineapple, peeled and chopped
- 1 tablespoon tamarind concentrate
- 1 tablespoon brown sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1 pound (480 g) raw medium shrimp, peeled and deveined
- 1 pound (480 g) skinless white fish fillets, cut into bite-sized pieces
- 2 tablespoons chopped fresh coriander
Method
Step 1
Score a cross in the base of each ripe tomato. Place in a heatproof bowl and cover with boiling water.
Step 2
After 30 seconds, transfer to cold water, drain, and peel away from the cross. Cut tomatoes into halves and, using a teaspoon, scoop out the seeds. Finely chop the flesh.
Step 3
In a large pan, preheat vegetable oil, and add chopped ginger, lemon grass, chili, and onion. Stir well over medium heat for 5 minutes, or until onion is golden brown.
Step 4
Add scooped tomato and cook for 3 minutes. Stir in the fish stock, kaffir lime leaves, pineapples, fish sauce, tamarind, brown sugar, and 3 cups of water. Cover and bring to the boil.
Step 5
Reduce heat to low and simmer for additional 15 minutes. Add shrimp, fish fillets, and coriander to the pan and continue to simmer for another 10 minutes. Season with salt and black pepper to taste. Serve hot.
