Hot and Sour Seafood Soup Recipe
Ingredients
| 4 red or golden shallots, sliced | ||
| Green chillies | 2 , chopped | |
| Kaffir lime leaves | 6 | |
| Ginger slice | 4 | |
| 8 cups/2 litres/3 1/2 pt fish, chicken or vegetable stock | ||
| 250 g/8 oz boneless firm fish fillets, cut into chunks | ||
| 12 medium uncooked prawns, shelled and deveined | ||
| 12 mussels, scrubbed and beards removed | ||
| 125 g /4 oz oyster or straw mushrooms | ||
| Lime juice | 3 Tablespoon | |
| Fish sauce | 2 Tablespoon | |
| Coriander leaves | 4 | |
| Lime wedges | ||
Directions
1. Place shallots, chillies, lime leaves, ginger and stock in a saucepan and bring to the boil over a high heat. Reduce heat and simmer for 3 minutes.
2. Add fish, prawns, mussels and mushrooms and cook for 3-5 minutes or until fish and seafood are cooked, discard any mussels that do not open after 5 minutes cooking. Stir in lime juice and fish sauce. To serve, ladle soup into bowls, scatter with coriander leaves and accompany with lime wedges.
2. Add fish, prawns, mussels and mushrooms and cook for 3-5 minutes or until fish and seafood are cooked, discard any mussels that do not open after 5 minutes cooking. Stir in lime juice and fish sauce. To serve, ladle soup into bowls, scatter with coriander leaves and accompany with lime wedges.
Chef
