Thai Seafood Soup

I used this picture of my seafood soup as the end product although delicious came out as looking a bit beige. Despite the reputation of beige food this soup is very healthy containing lean fish, mushrooms and tomatoes. It’s also really quick to put together but something really different too. I finally found some squid at the supermarket, albeit frozen so I used that. The recipe uses chopped lemongrass stalks but they’re pretty tough so maybe next time I would just chop into bigger chunks and fish them out at the end or use a lemongrass paste.

Serves 2

Ingredients

• 2 nests rice noodles
• 1 tbsp galangal paste
• 4 kaffir lime leaves
• 2 lemongrass stalks
• 2 shallots
• 100g punnet mushrooms
• 3 tomatoes
• 100g frozen squid
• 100g frozen raw prawns
• 2 tbsp sweet chilli sauce
• pinch salt
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 3 tbsp milk
• 750ml stock (I used Massel chicken flavoured stock)
• 10g coriander leaves

Method

1.) Make up the stock and add to a casserole dish. Add the rice noodles and cook until soft.

2.) Peel and finely dice the shallots. Slice the mushrooms, Slice the tomatoes. Half a lime and remove the pips.

3.) Add the shallots, galangal, lime leaves, lemongrass, mushrooms, tomatoes, squid, prawns, sweet chilli, lime juice, fish sauce and milk. Bring to a simmer and cook for 3 minutes (or longer if the fish isn’t hot).

4.) Finely dice the coriander leaves and serve with the soup.