Asian fish soup

By admin
16 September 2010

Serves 4-6

Preparation time: 15 min

Cooking time: 15 min

30 ml (2 T) sesame or peanut oil

15 ml (1 T) grated fresh ginger

2 large cloves garlic, crushed

1 red chilli, chopped

2 lemongrass stems (hard outer layers removed), finely chopped

60 ml (¼ c) finely chopped fresh coriander

salt and freshly ground black pepper

1 litre (4 c) chicken stock

200 g frozen mussels, shells removed

200 g frozen calamari rings

400 ml coconut milk

250 g thin egg noodles

fresh coriander to garnish

Heat the oil in a large saucepan and fry the ginger, garlic, chilli, lemongrass and coriander for a few minutes.

Season with salt and pepper.

Add the stock and bring to the boil.

Add the mussels, calamari and coconut milk to the stock, reduce the heat and slowly bring to the boil again.

Adjust the seasoning.

Meanwhile cook the egg noodles until done and divide them among soup bowls.

Ladle the soup over the noodles, garnish with coriander and serve.

Did you know? Laksa, a seafood soup, hails from Southeast Asia. The name, meaning “ten thousand”, refers to the fact so many ingredients are used.

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