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Asian fish soup with vannamei shrimp
January 30, 2019
Medium
Prep: 65 minutes
- Pour the ingredients for the marinade in a bowl and mix well. Add the squid and prawns. Cover the bowl and set in the fridge for 1 hour.
- Pour olive oil into a wok or deep-bottomed saucepan on a medium heat. Add the onion and lemon grass and fry for about 2 minutes until coloured. Add the stock, tomato and pineapple. Mix well.
- Add the fish sauce, tamarind juice, sugar and salt. Increase the heat and add the squid and shrimps with the marinade and boil for 2-3 minutes.
- Finally, add the bean sprouts. Season to taste with more fish sauce and tamarind juice if required. Serve in a bowl with coriander leaves and cucumber sticks as a garnish.
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