Thai Seafood Soup

READY IN: 42mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
  • combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
  • Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
  • add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
  • Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.
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