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