QUICK SEAFOOD SOUP

DRUM - - Food -

The base of this soup is a thin but tasty broth. To speed up the process we didn’t cook the broth from scratch but used ready­made veg­etable stock pots (not cubes).

MAKES ABOUT 10 CUPS (250ML EACH) PREPA­RA­TION: 15 MIN COOK­ING: 30 MIN

BROTH

2,5 litres veg­etable stock made with 5 stock pots 50g dried mush­rooms 5cm fresh gin­ger, thinly sliced 2 whole red chill­ies 1 whole cin­na­mon stick 2-3 star anise 10ml (2t) cumin seeds 10ml (2t) Chi­nese five-spice pow­der 5ml (1t) miso (op­tional) juice of 2 limes 20g fresh co­rian­der 15ml (1T) brown sugar 60ml (¼c) soy sauce

SOUP

1kg bag mixed seafood, de­frosted 500g hake, cubed 100g por­to­bello mush­rooms, halved if large 45ml (1T) lime juice ex­tra soy sauce (op­tional)

TO SERVE

150g noo­dles, cooked 2-3 spring onions, chopped fresh co­rian­der and fresh Thai basil

1 BROTH Put all the in­gre­di­ents in a pot and bring to the boil. Turn down the heat and ­sim­mer for 20 min­utes un­til fra­grant. Strain through a sieve, and ­re­turn the clear broth to the pot.

2 SOUP Add the seafood, hake and mush­rooms to the broth. Bring to the boil again, then sim­mer for 3-5 min­utes or un­til the seafood and fish are done. Sea­son with lime juice and more soy sauce if you like.

3 TO SERVE Spoon the ­noo­dles into in­di­vid­ual bowls and add the soup. Sprin­kle spring onions over and gar­nish with the fresh herbs.

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