Seafood Chilli Ginger Soup | Sanjeev Kapoor Khazana

This easy fish stew with ginger soup is both warming and light.

SEAFOOD CHILLI GINGER SOUP

Ingredients

¼ cup medium prawns, peeled and deveined
50 grams pomfret fillet, cut into small pieces with skin
8-10 clams
1-2 bird eye chillies, sliced
½ inch ginger
3 cups chicken stock
4-5 shallots, sliced
1 inch lemon grass, diagonally sliced
Salt to taste
Crushed black peppercorns to taste
1 tablespoon chopped fresh coriander leaves
Toasted French bread slices for serving
Fresh coriander sprigs for garnishing

Method

1. Heat chicken stock in a non-stick pan. Add bird eye chillies, shallots, lemon grass. Grate ginger, cover and cook till the mixture boils.
2. Add prawns, pomfret, clams, salt, crushed peppercorns, cover and cook till the clams are done.
3. Add coriander leaves, cover and cook for 2-3 minutes.
4. Garnish with some coriander sprigs and serve hot with toasted French bread slices.

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