Seafood and Noodle Soup

Name: Seafood and Noodle Soup
Ingredients: 250 gm. (1 medium cup full) mixed seafood - prawns, rings of squid, mussels, scallops, pieces of crab meat etc.)*; 1 cup of inch pieces of any firm fish like monk fish or haddock; 250 gm. packet of flat rice noodles (kway teow)*; 1 tsp. cooking oil of your choice; 2 green chillies.; A bunch of fresh coriander leaves, including stalks and roots if available, roughly chopped (approximately 2 heaped tablespoons full or 1 small cup full). This is an approximate amount, depending on how much you like coriander flavour.; 1 1/2-2 inch piece of ginger, peeled and roughly chopped; 1 1/2 tsp. coriander powder; 1/2 tsp cumin powder; 4-6 curry leaves; Salt to taste (you may not need any, if your stock is salted); 1 tbsp. olive or other cooking oil of choice; 1 pint fish stock, made from fish stock cube or fresh; 2 cans of coconut milk (not the sweet one that is used in drinks); 2 stalks of lemon grass or peel of half a lemon (you can remove this before serving); * Sea-food mix is often sold in packets in the chilled or freezer food section of supermarkets in UK. Quantity of seafood and noodles is only a rough guide, it depends largely on the appetite and personal tastes.

Mamta Gupta

FishMainSeafoodStarter

We had this dish, or something very similar to it, in many fast food restaurants in Thailand and Malaysia. I have tried to recreate it, with the help of a friend and my family thinks it is very nice! It is a main meal soup, quite fillings. It can be served as a starter, in smaller portions. Don't be put off by a long list of ingredients. It is quite easy to make.

Serves 4

Ingredients

250 gm. (1 medium cup full) mixed seafood - prawns, rings of squid, mussels, scallops, pieces of crab meat etc.)*
1 cup of inch pieces of any firm fish like monk fish or haddock
250 gm. packet of flat rice noodles (kway teow)*
1 tsp. cooking oil of your choice
2 green chillies.
A bunch of fresh coriander leaves, including stalks and roots if available, roughly chopped (approximately 2 heaped tablespoons full or 1 small cup full). This is an approximate amount, depending on how much you like coriander flavour.
1 1/2-2 inch piece of ginger, peeled and roughly chopped
1 1/2 tsp. coriander powder
1/2 tsp cumin powder
4-6 curry leaves
Salt to taste (you may not need any, if your stock is salted)
1 tbsp. olive or other cooking oil of choice
1 pint fish stock, made from fish stock cube or fresh
2 cans of coconut milk (not the sweet one that is used in drinks)
2 stalks of lemon grass or peel of half a lemon (you can remove this before serving)
* Sea-food mix is often sold in packets in the chilled or freezer food section of supermarkets in UK. Quantity of seafood and noodles is only a rough guide, it depends largely on the appetite and personal tastes.

Instructions

Cook noodles following instructions on the packet and keep aside, in cold water.
Place chillies, ginger, chopped coriander leaves, stalks and roots, cumin and coriander powder in a food processor and chop to a coarse paste.
Heat oil in a griddle or a heavy frying pan and cook all sea-food for 6-8 minutes, turning over once. Remove from pan and keep aside.
Meanwhile, heat 1 tbsp. oil in another deep pan and fry ginger, chilli, coriander mix, curry leaves and lemon grass/lemon peel for a few minutes.
Add fish stock and coconut milk and bring to boil.
Add seafood, and cook for a couple of minutes (remember that seafood is already cooked and overcooking spoils it).
Adjust seasoning.
Drain noodles in a colander (sieve) and pour hot water to freshen them up.
Place one portion of noodles per soup bowl, pour on hot soup making sure everyone gets a mix of seafood, and serve steaming hot.
Also see Soup Selection.

Mamta's Kitchen

Seafood and Noodle Soup