Fish chicken soup

By Drum Digital
27 October 2015

Serves: 6

Preparation: 10 min

Cooking: 25 min

1 litre (4 c) chicken stock

400 g coconut milk

3 sticks lemongrass, lightly crushed

10 cm fresh ginger, sliced

8 tomatoes, cut into quarters, seeds removed

juice of 1 lime

80 ml (? c) tamarind, soaked in water

3 red chillies, thinly sliced

5 ml (1 t) fish sauce

45 ml (3 T) brown sugar

2 chicken breasts, cubed

100 g mixed seafood

TO SERVE

a handful of coriander leaves

a handful of basil leaves

1. Pour the stock and coconut milk into a pot, place over high heat and bring to the boil. Add the lemongrass, ginger, tomatoes, lime juice, tamarind water and chillies. Bring to the boil again, then reduce the heat and let simmer for 15 minutes.

2. Add the fish sauce and sugar to taste.

3. Add the chicken and cook for 5 minutes or until cooked, then add the seafood and cook for a further 2 minutes or until completely cooked through.

4. To serve: Pour the soup into bowls and top with the basil and coriander leaves.

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