Name: Mixed seafood soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 250 gram uncooked king prawns; 6 baby octopus (500g); 8 cup (2 litres) water; 2 tablespoon oil; 1 small brown onion (80g), finely chopped; 3 teaspoon grated fresh ginger; 3 clove garlic, crushed; 1 stem fresh lemongrass, finely chopped; pinch saffron powder; 1 fresh coriander root, finely chopped; 1 teaspoon sweet chilli sauce; 1 1/2 tablespoon fish sauce; 1/3 cup (80ml) lime juice; 4 dried kaffir lime leaves; 1/2 teaspoon cumin seeds; 400 millilitre coconut cream; 1 tablespoon raw sugar; 160 gram scallops; 250 gram white fish fillets, chopped; 2 tablespoon fresh coriander leaves

Ingredients

250 gram uncooked king prawns

6 baby octopus (500g)

8 cup (2 litres) water

2 tablespoon oil

1 small brown onion (80g), finely chopped

3 teaspoon grated fresh ginger

3 clove garlic, crushed

1 stem fresh lemongrass, finely chopped

pinch saffron powder

1 fresh coriander root, finely chopped

1 teaspoon sweet chilli sauce

1 1/2 tablespoon fish sauce

1/3 cup (80ml) lime juice

4 dried kaffir lime leaves

1/2 teaspoon cumin seeds

400 millilitre coconut cream

1 tablespoon raw sugar

160 gram scallops

250 gram white fish fillets, chopped

2 tablespoon fresh coriander leaves

Method

1.Shell prawns, reserve heads. Remove heads and beaks from octopus, cut tentacles into pairs.

2.Combine reserved prawn heads with water in pan, slowly bring to boil; simmer, uncovered, for 30 minutes. Cool stock, strain; reserve stock.

3.Heat oil in pan, cook onion, ginger, garlic, lemongrass, saffron, coriander root and sauces, stirring, until onion is soft.

4.Add reserved stock, juice, lime leaves and seeds, bring to boil; simmer, uncovered, for 15 minutes. Stir in coconut cream and sugar, simmer 5 minutes.

5.Stir in seafood; simmer for about 2 minutes or until seafood is tender. Sprinkle with coriander.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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