Sea Food Soup

Ingredients

• 500 g firm white fish fillets
• 500 g raw shrimps
• 1 tablespoon cooking oil
• 5 cm piece grated fresh ginger
• 3 tablespoons finely chopped lemon grass
• 3 small red chiles, finely chopped
• 2 medium onions, chopped
• 4 medium tomatoes, peeled, seeded and chopped
• 3 cups fish stock
• 3 cups water
• 4 kaffir lime leaves, finely shredded
• 1 cup chopped fresh pineapple
• 1 tablespoon tamarind concentrate
• 1 tablespoon grated palm sugar or soft brown sugar
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 tablespoons chopped fresh coriander leaves

Directions

1. Cut the fillets into 2 cm cubes.
2. Peel and de-vein the shrimps.
3. Heat the cooking oil in a large pan.
4. Added the ginger, lemon grass, chile and onion and stir over medium heat for 5 minutes or until the onion is golden.
5. Add the tomatoes to the pan and cook for 3 minutes.
6. Stir in the fish stock, water, lime leaves, pineapple, tamarind, palm sugar, lime juice and sauce.
7. Cover and bring to the boil, reduce heat and simmer for 15 minutes.
8. Add the fillets, shrimps and coriander to the pan and simmer for 10 minutes or until the seafood is tender.
9. Serve immediately.