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675 ml
2
tablespoons
225 g
115 g
115 g
12
2-3 tablespoons
1/4 teaspoon
1/4 teaspoon
2
sprigs
1
tablespoon
2
cloves
2
1
tablespoon
1
tablespoon
2
medium
3
tablespoons
2
tablespoons
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Chicken stock
Tamarind juice or lime juice
Fish fillet, cut into small cubs
Fresh scallops, sliced
Raw peeled shrimps
Clams or mussels, scrubbed clean
Dry white wine or sherry
Salt
Ground black pepper
Coriander (cilantro) leaves, for garnishing
Vegetable oil
Garlic, finely chopped
Shallots, finely chopped
Chili sauce
Tomato sauce
Tomatoes, chopped
Fish sauce
Sugar
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Method :
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Heat oil in a wok and pan.
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Lightly brown garlic and shallots.
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Add chili sauce, tomato sauce, chopped
tomato, fish sauce and sugar.
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Blend well, then simmer for 2-3 minutes.
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Add stock with tamarind juice or lime
juice. Bring to the boil.
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Just before serving, add seafood and wine
or sherry to stock. Bring back to boil.
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Cover and simmer for 3-4 minutes until
clam or mussel shells have opened, discard any that remain closed after
cooking.
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Taste soup and adjust seasoning, to your
liking.
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Garnish with coriander (cilantro) sprigs
and serve hot.
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