Thai Seafood Soup

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 400 g king prawns, uncooked
• 500 g squid
• 2 liters water
• 2 tablespoons oil
• 1 small onion, finely chopped
• 3 teaspoons grated fresh ginger
• 3 garlic cloves, crushed
• 1 stalk fresh lemongrass, finely chopped
• 1/4 teaspoon turmeric
• 2 teaspoons sweet chili sauce
• 2 tablespoons oyster sauce
• 1/3 cup lime juice
• 4 dried kaffir lime leaves (optional)
• 1/2 teaspoon cumin seed
• 400 ml coconut milk
• 1 tablespoon raw sugar
• 300 g fish fillets, chopped
• 1/4 cup fresh coriander, leafs

Recipe

• 1 shell prawns and reserve heads. chop the squid into bite size pieces or strips.
• 2 combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. cool, strain the stock and throw away heads.
• 3 heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
• 4 add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
• 5 just before serving add the seafood and simmer about 2 minutes until they are cooked. cooking the squid longer will result in a rubbery squid.