Spicy Indonesian seafood soup
Author: Ceegee
Nutrition Information
- Serving size: 100g
- Calories: 29 kcal
- Fat: <0.9 grams
- Saturated fat: <0.1 grams
- Carbohydrates: 4.9 grams
- Sugar: 1.1 grams
- Sodium: 1.2 gram
- Fiber: <0.5 grams
- Protein: 1.8 grams
Recipe type: Soup
Cuisine: Indonesian
Prep time:
Cook time:
Total time:
Indonesia is a country where Chillies are virtually indispensable in cooking. This recipe combines Indian influences on Indonesian cuisine to the traditional Sumatran style of cooking. The result is something truly outstanding. Rich, creamy and brimming with seafood flavour ( with just a hint of spice & chillies), this soup is perfect as a starter or in its own right for a special celebration meal
Ingredients
- Coconut milk – one and a half litres ( use fresh if available)
- Fish fillets – 250 grams ( diced) see note
- Squid – 250 grams ( sliced into rings)
- King prawns – 250 grams ( de-veined and peeled)
- Clams – 200 grams
- Juice of one fresh lime
- Lemongrass – two stalks ( bruised)
- Shallots – 5 - finely chopped
- Garlic – 3 cloves finely chopped
- Red chillies – 5 finely chopped ( Cayenne, birds-eye or serrano)
- Black pepper – ½ teaspoon ( coarsely ground)
- Curry powder – one teaspoon
- Vegetable oil – 3 tablespoons
- Oyster sauce – 3 tablespoons
- Sugar – two teaspoons
- Salt to taste
- Coriander leaves – a scant handful
Instructions
- Heat the oil. Add the shallots and fry until translucent
- Add the garlic, shrimp paste and lemongrass. Fry for a minute
- Add the curry powder, chillies and black pepper. Fry until spices are cooked through
- Add the seafood and cook until just starting to change colour
- Add the coconut milk and bring to the boil
- Add the Oyster sauce and sugar
- Once the seafood is cooked, add the lime juice and season with salt
- Add the coriander. Stir through
- Serve hot
Notes
This recipe yields 4 to 6 portions
Keywords: Spicy Indonesian seafood soup
Keywords: Spicy Indonesian seafood soup