Soups Recipes - Coconut and Seafood Soup Recipe

Ingredients

• 600ml/1 pint/2 1/2 cups (fish stock

• 5 thin slices fresh root ginger

• 2 lemon grass stalks, chopped

• 3 kaffir lime leaves, shredded

• bunch garlic chives, about 25g/1 oz

• small bunch fresh coriander (cilantro), about 15g/1/2oz

• 15ml/1 tbsp vegetable oil

• 4 shallots, chopped

• 400ml/14floz can coconut milk

• 30-45ml/2-3 tbsp fish sauce

• 45-60ml/3-4 tbsp green curry paste

• 450g/1lb raw large prawns (shrimp), peeled and deveined 450g/1lb prepared squid

• a little fresh lime juice (optional)

• salt and ground black pepper

• 60ml/4 tbsp crisp fried shallot slices, to serve

Serves 4

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Method:

1. Pour the fish stock into a large pan and add the slices of ginger; the lemon grass and half the shredded lime leaves.

2. Reserve a few garlic chives for the garnish, then chop the remainder. Add half the chopped garlic chives to the pan.

3. Strip the coriander leaves from the stalks and set the leaves aside. Add the stalks to the pan. Bring to the boil, reduce the heat to low and cover the pan, then simmer gently for 20 minutes. Strain the stock into a bowl.

4. Rinse and dry the pan. Add the oil and shallots. Cook for 5-10 minutes, until the shallots begin to brown.

5. Stir in the strained stock, coconut milk, the remaining kaffir lime leaves and 30ml/2 tbsp of the fish sauce. Heat gently until simmering and cook over a low heat for 5-10 minutes.

6. Stir in the curry paste and prawns, then cook for 3 minutes. Add the squid and cook for a further 2 minutes. Add the lime juice, if using, and season, adding more fish sauce to taste.

7. Stir in the remaining chives and the reserved coriander leaves. Serve in bowls sprinkled with fried shallots and chives.

Note: The marriage of flavors works beautifully in this soup, which is easy to make.