Shannon Bennett: Tempting winter soups
Heat a chargrill over high heat. Brush the onions with a little oil, then chargrill for 3-4 minutes a side until blackened. Set aside.
Place the stock, ginger, spices and 2 cups (500ml) water in a saucepan. Bring to a simmer over medium-high heat. Add the QPKQPU ƂUJ UCWEG CPF UWICT CPF UKOOGT HQT 10 minutes to infuse. Strain through a sieve.
Return the onion to the broth and place over high heat. Add the snapper, prawns and mussels. Put on the lid and cook for
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Divide the noodles between 4 bowls. Top with seafood and broth. Add coriander, spring onions and lime wedges to serve.