Steamboat Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Vegetable oil8 Tablespoon
 Garlic10 Clove (50 gm), thinly sliced
 Tamarind pulp1 Tablespoon
 Boiling water1⁄4 Pint (150 Milliliter)
 Water2 Pint (1.2 Liter)
 Thai fish sauce2 Tablespoon
 Caster sugar1 Teaspoon
 Pineapple1 Small, peeled, cored and cut into chunks
 Tomatoes6 Ounce, quartered (175 Gram)
 Spring onions8 , finely sliced
 Raw tiger prawns8 Ounce (250 Gram)
 Squid3 , cleaned and cut into thick rings
 Rainbow trout fillets8 Ounce, cut into pieces (250 Gram)
 Coriander leaves1⁄4 Cup (4 tbs) (To Serve)
 Basil leaves1⁄4 Cup (4 tbs) (To Serve)
 Chilies2 Large, diagonally sliced (To Serve)

Nutrition Facts

Serving size: Complete recipe

Calories 2720 Calories from Fat 1304

% Daily Value*

Total Fat 147 g226.3%

Saturated Fat 18.6 g93.2%

Trans Fat 0 g

Cholesterol 1398 mg

Sodium 2639.4 mg110%

Total Carbohydrates 165 g54.8%

Dietary Fiber 17.6 g70.3%

Sugars 88.3 g

Protein 202 g404.4%

Vitamin A 97.7% Vitamin C 1071.9%

Calcium 51% Iron 58.6%

*Based on a 2000 Calorie diet

Directions

1. Heat the oil in a small saucepan and when it is hot deep-fry the garlic, a few slices at a time, until golden brown. Remove the garlic and drain on kitchen paper.
2. Put the tamarind pulp into a bowl with the measured boiling water and set aside for 20 minutes to soften and dissolve. Strain the liquid through a sieve (discarding the pods and tamarind stones) and put into a saucepan with the measured water, fish sauce, sugar, pineapple, tomatoes and spring onions. Slowly bring to the boil.
3. If you are using a steamboat, pour the flavoured stock into the hot pan containing smoking coals and add the tiger prawns, squid rings and pieces offish. Simmer gently for 6-8 minutes. Alternatively, pour the hot stock into a large heavy-based saucepan, add the seafood and fish and simmer gently for 6-8 minutes, or until cooked and tender.
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