Home » Food and Wine » Recipes » Asian-style Seafood Soup

Asian-style Seafood Soup

Asian-style Seafood Soup

Scarborough chef Phil Mansergh walks to work and forages for ingredients along the shoreline. Try his Asian-style Seafood Soup.

Asian-style Seafood Soup

Scarborough chef Phil Mansergh walks to work and forages for ingredients along the shoreline. Try his Asian-style Seafood Soup. Food and Wine Asian-style Seafood Soup European Print This
Serves: 4-6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ½ cup julienne carrots
  • ½ cup julienne red pepper
  • 1 spring onion, finely sliced
  • 50g fresh ginger root, thinly sliced
  • 4 garlic cloves, finely sliced
  • 1 stalk lemon grass root, finely sliced
  • 1 spring onion, sliced thinly on diagonal
  • sliced fresh chilli, optional
  • 1ℓ fish stock
  • 60ml tamarind juice or 30ml lemon juice
  • 100ml coconut milk
  • 12 peeled, de-veined prawns
  • 12 fresh or frozen mussels
  • 200g cubed line fish such as tuna or kingklip
  • fish sauce (to taste)
  • sweet basil or coriander to garnish

Instructions

  1. Using a medium-size pot heat the coconut oil and add the sliced vegetables. Sauté for a few minutes then put lid on and keep on heat until vegetables are translucent.
  2. Add the fish stock, tamarind juice and coconut milk, bring to a rolling boil and reduce for 5 minutes.
  3. Add seafood and bring back to simmering point. Remove from heat. Add fish sauce to taste and fresh herbs.
  4. Serve immediately in warm china bowls.

Wine suggestion: Reyneke Organic Sauvignon Blanc

More From Country Life

Send this to a friend