Hot and sour seafood soup

    50 min

    This is a tasty soup packed with delicious seafood. This can be used as a starter or as a main meal. Using shopbought Thai soup mix, found by the fresh garlic in the supermarket, makes it cheaper than buying all separate ingredients - it's already diced.


    Merseyside, England, UK
    1 person made this

    Serves: 8 

    • 600g mixed seafood, raw king prawns, squid, white fish and mussels
    • 1L vegetable stock
    • 3 tablespoons fish sauce
    • 2 to 4 tablespoons curry paste, to your liking for heat
    • 1 packet Thai soup mix containing lemongrass, chillies, etc.
    • 150g cherry tomatoes, halved
    • 10 shallots, peeled and halved
    • 1 box pre-packed mixed mushrooms
    • 1 tin mixed Chinese veg- baby corn, bean sprouts, etc.
    • 3 tablespoons lime juice to taste
    • salt and pepper to taste

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. De shell the prawns, carefully wash mussels and check for any broken shells. Dice the squid and white fish.
    2. In a very large soup pan bring the stock to boil and then reduce to a simmer.
    3. Add the fish sauce and curry paste to stock, keep stirring and keep on a low heat.
    4. Throw the Thai soup mix into the stock, stir and simmer.
    5. Add the cherry tomatoes, shallots, whole mushrooms and tinned veg. Simmer for 5 minutes.
    6. Add the prawns, squid and mussels, place on the lid and simmer for 5 minutes or until all the mussels are cooked and the shells are open. Whilst stirring the soup check for any mussels that have not opened and throw them away.
    7. Add the white fish last as this breaks up quickly, simmer for 5 minutes.
    8. Just before serving, add lime juice and salt and pepper to taste.


    Take care with the mussels, follow instructions from the fishmonger if you're unsure.

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