Fish and chicken soup

By admin
28 October 2015

This refreshing soup is a blend of seafood and chicken.

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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