Seafood soup(

Friday - - Leisure -

Cam­era Press

Prep time: 10 mins

serves 4-6)

Cook­ing time: 15 mins In­gre­di­ents 1 tbsp but­ter 1 onion, chopped 1 tbsp turmeric 1 tbsp red curry paste 2 tbsp chopped le­mon grass 1 tsp grated fresh gin­ger 8-10 curry leaves, finely chopped 285g canned sliced mush­rooms 1 le­mon, grated zest of 1 litre good-qual­ity chicken stock 2 tsp le­mon juice 1 tbsp fish sauce 400ml canned co­conut milk 2 tbsp chopped fresh co­rian­der 250g white fish, cubed 800g canned mus­sels deep-fried ver­mi­celli rice noo­dles, to gar­nish Method 1. Heat but­ter in pan and sauté onion un­til soft. 2. Add turmeric, curry paste, le­mon grass, gin­ger, curry leaves, mush­rooms, le­mon zest and stock. Sim­mer for 10 min­utes. Add re­main­ing in­gre­di­ents. Sim­mer un­til seafood is just done, 2-3 min­utes then sea­son. Gar­nish with deep-fried ver­mi­celli rice noo­dles.

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