Oriental Spiced Tiger Prawn and Scallop Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fantastically quick and easy, this tom yum-style soup makes a great starter to a Southeast Asian meal. Ingredients:
2 tablespoons tom yum paste |
4 tablespoons gingerroot, shredded |
1 red chile |
1 stalk lemongrass |
salt |
8 ounces fine rice noodles |
1 bunch fresh cilantro, divided into stalks and leaves |
1 leaf lime |
6 raw jumbo shrimp, heads on, peeled |
6 scallops, shelled |
1 lime, juice of, only |
Directions:
1. In a large saucepan bring 4 1/4 cups of water to the boil. Stir in 2 tablespoons of tom yum paste until dissolved. Add 2 tablespoons of shredded ginger, the chili and the lemon grass. Simmer for 5 minutes over a low heat.
2. Meanwhile, bring a separate large saucepan of salted water to the boil. Add the noodles and cook until tender, around 2-3 minutes. Drain the noodles and place them in a deep serving bowl.
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