Thai Style Seafood Soup Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Fish stock2 Pint (1.2 Liter)
 Lemon grass stalk1 , split lengthways
 Lime/1 lime leaf1⁄2 , rind pared
 Fresh root ginger1 Inch, sliced
 Chili paste1⁄4 Teaspoon (Puree)
 Spring onions6 , sliced
 Large prawns7 Ounce, peeled and deveined (200 Gram)
 Scallops9 Ounce (250 Gram, 20 Pieces)
 Fresh coriander leaves2 Tablespoon
 Salt To Taste
 Finely chopped red pepper/Fresh red chili rings1 Teaspoon (For Garnish)

Nutrition Facts

Serving size

Calories 142 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 23.5 mg

Sodium 590.1 mg24.6%

Total Carbohydrates 5 g1.5%

Dietary Fiber 1.2 g4.7%

Sugars 0.7 g

Protein 24 g47.7%

Vitamin A 17.6% Vitamin C 18.5%

Calcium 4.5% Iron 4.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Take a pan, add stock, lime leaf or lime grind, lemon grass, chili puree and ginger. Bring the mixture to boil, reduce heat and simmer, covered, for about 10 to 15 minutes.
2. Halve spring onions lengthwise and then make thin slices, crossways. Halve prawns, lengthwise, without disturbing the tails.
3. Drain stock and keep it back in the pan and simmer gently. Stir in the spring onions and cook for about 2 to 3 minutes. Faste and add salt to taste. If required add more chili puree.
4. Add pawns and scallops, poach for a minute till prawns curl and they trun opaue.

SERVING
5. Add coriander, garnish with red chili or red pepper rings and serve in warmed soup bowls.
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