If you like spice, this soup is a must. An explosion of flavours in your mouth
Ingredients
- 200g seafood marinara
- 20ml dry sherry
- ½ tsp freshly grated ginger
- 1 tsp freshly grated garlic
- ½ of *1 green chilli chopped
- 1 ½ tsp green curry paste
- 1 tbsp sesame oil
- 1 small brown onion
- 1 teaspoon corn flour
- ½ cup chicken stock
- 1 small can (165g) coconut milk
- ½ *(other ½) chilli above
• 2 kaffir lime leaves finely chopped
• 2⁄3 tbsp palm sugar
• 1 tbsp fresh lime juice
• 1⁄2 tbsp fish sauce
Garnish optional
• chopped chives
• crusty bread
Method
- Place seafood into a zip lock bag with sherry, garlic, ginger and chilli. Marinate for up to 2 hours
- Chop onion and coat with corn flour
- Add sesame oil to a frying pan and pan fry the onions for 2-3 minutes
- Combine curry paste, coconut milk, stock, lime leaves and other 1⁄2 of the chilli; add to a saucepan
- Heat to boil, then simmer for 20 minutes
- Combine palm sugar, fish sauce, lime juice and onions, add to the mix and cook for extra 5minutes. Soup should thicken slightly
- Add seafood and simmer for 5 minutes
- Remove 1 spoonful of the seafood, set aside
- Blitz, (blend) the rest of the chowder till smooth then return the spoonful seafood to the chowder
Garnish with chopped chives
Serve with crusty bread
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