Seafood Soup Recipe

Ingredients:

500 g Firm white fish fillets

500 g Firm white fish fillets

1 tablespoon Raw shrimps

5 cm piece Cooking oil

3 tablespoons Grated fresh ginger

3 small Finely chopped lemon grass

2 medium Red chilies, finely chopped

4 medium Onions, chopped

3 cups Tomatoes, peeled, seeded and chopped

3 cups Fish stock

4 Water

1 cup Kaffir lime leaves, finely shredded

1 tablespoon Chopped fresh pineapple

1 tablespoon Tamarind concentrate

2 tablespoons Grated palm sugar or soft brown sugar

1 tablespoon Lime juice

2 tablespoons Fish sauce

Chopped fresh coriander leaves

Method:

Cut the fish fillets into 2 cm cubes. Peel and de-vein the shrimps. Heat the cooking oil in a large pan. Added the ginger, lemon grass, chili and onion and stir over medium heat for 5 minutes or until the onion is golden. Add the tomatoes to the pan and cook for 3 minutes. Stir in the fish stock, water, lime leaves, pineapple, tamarind, palm sugar, lime juice and fish sauce. Cover and bring to the boil, reduce heat and simmer for 15 minutes. Add the fish fillets, shrimps and coriander to the pan and simmer for 10 minutes or until the seafood is tender. Serve immediately.