My dear friend Marta served this soup on Easter. She added a few chillies for me because she knows how much I like spicy food. Thanks !!! Since then I have made this soup twice!!! You can do it with seafood but also with chicken, fish or tofu. I used a seafood mix - prawns, squid and mussels. The whole is a perfect combination of delicious seafood and tomato broth with crispy vegetables and thin rice noodles.
Ingredients:
- 200g seafood or just prawns
- 4 small onions
- 4 garlic cloves
- 2cm fresh ginger
- a teaspoon of olive oil
- 100g mange tout
- 100g baby corn
- can of tomatoes
- tablespoon of tomato puree
- a can of coconut milk (400ml)
- salt, pepper, nutmeg, ground cumin, turmeric, sweet pepper and chilli
- Additionally 150g of rice noodles, green cucumber and spring onion
Method:
Prepare rice noodles following instructions on the packaging. Fry the finely chopped onion in olive oil. Reduce the heat and add grated (on small cheese grater) garlic and ginger. Fry until the onion is soft. Add chopped vegetables and seafood, increase the heat and fry for 3 minutes. Pour 2 glasses of boiling water and cook about 10 minutes. Then pour over tomatoes, add tomato puree and cook for next 5 minutes. Finally, add spices and coconut milk. Mix. Serve with rice noodles, fresh cucumber and spring onion.
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