Hot and Spicy Seafood Soup Recipe || Tess Ward and Patrick Grant

When a chef and master tailor come together in the kitchen. Cue lots of cynicism and some tasty fricking soup.
The recipe is in my cookbook The Naked Diet

Hot and Spicy Seafood Soup Recipe
SERVES 2

2 tbsp coconut oil
3 shallots, finely sliced
500ml (18fl oz) chicken or fish stock
300ml (½ pt) coconut milk
1 heaped tbsp tom yum paste
2.5cm (1in) piece of fresh ginger, grated
2 large fresh or 4 dried lime leaves
2 lemongrass stalks, bashed
75g (3oz) shiitake mushrooms
1 small pak choi
200g (7oz) raw mixed seafood
2 tbsp lime juice (1-2 limes), to taste
2 tbsp fish sauce, to taste
2-3 tsp coconut palm sugar
1-2 red chillies, finely sliced
fresh coriander leaves, to serve
1 Heat the coconut oil in a frying pan, add the shallots and fry over a high heat until crispy, then drain and set aside.
Put the stock and coconut milk in a pan with the tom yum paste, ginger, lime leaves and lemongrass. Bring to the boil, then add the noodles and cook for 3 minutes. Add the mushrooms, pak choi and seafood.

Simmer for a couple of minutes, then season with lime juice, fish sauce and palm sugar to taste.
Ladle into bowls, removing the lemongrass, sprinkle over the chillies, crispy shallots and coriander leaves and serve.

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Видео Hot and Spicy Seafood Soup Recipe || Tess Ward and Patrick Grant канала Tess Ward