Prep 40 mins
Cook 20 mins
This is called volcano soup because it is usually served in a volcano hot pot at Vietnamese restaurants, but it's just as good straight out of the wok.
- 1 tablespoon vegetable oil
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 tablespoon chili sauce (I recommend Sriracha)
- 1 tablespoon tomato sauce
- 2 medium tomatoes, cut into eighths (about 8 oz)
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 3 cups chicken stock
- 2 tablespoons lime juice (tamarind juice can also be used)
- 8 ounces fish fillets, cut into small pieces
- 4 ounces scallops, sliced
- 4 ounces raw shrimp, peeled and de-veined
- 12 mussels, scrubbed clean
- 2 tablespoons dry white wine
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 leaves cilantro, for garnishing (optional)
- Heat oil in a wok.
- Lightly brown garlic and shallots.
- Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
- Blend well, then simmer for 2-3 minutes.
- Add stock with tamarind juice or lime juice. Bring to a boil.
- Add seafood and wine to stock. Bring back to boil.
- Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
- Taste soup and adjust seasoning to your liking with salt & pepper.
- Garnish with cilantro leaves and serve hot.
Soup was very easy to prepare, and tasted good but lacked subtlety. Definitely making this again, but for my personal taste I will omit the tomato sauce and use less sugar and more tamarind, and maybe add some more fresh herbs. Cook and prep time stated in recipe are excessive even if deveining the prawns etc (I used frozen). Cook time is under 15 mins and using frozen seafood cut my prep time to about 10 mins too.