Karry seafood soup

Name: Karry seafood soup
Yield: 6
Ingredients: Chopped chives as garnish; 0.5 dl Rice; 0.5 tsp Saffron; 1 tbsp Mild Curry; 1.5 tbsp Finely chopped red chilli with cores (or at will); 1.5 tbsp Lime juice; 1.5 tsp Lime must; 12 Medium-sized China shrimp (remember to remove the intestine); 150 g Scallops; 2 tbsp Oil; 2 Large pores cut into 1 ½ cm slices; 4 tsp Finely chopped ginger; 7 dl Fishing – or chicken stock (bouillon); 7 dl Coconut milk

Appetizers

Cook time: 0 min.
Servings: 6

Ingredients for Karry seafood soup

		Chopped chives as garnish
0.5	dl	Rice
0.5	tsp	Saffron
1	tbsp	Mild Curry
1.5	tbsp	Finely chopped red chilli with cores (or at will)
1.5	tbsp	Lime juice
1.5	tsp	Lime must
12		Medium-sized China shrimp (remember to remove the intestine)
150	g	Scallops
2	tbsp	Oil
2		Large pores cut into 1 ½ cm slices
4	tsp	Finely chopped ginger
7	dl	Fishing – or chicken stock (bouillon)
7	dl	Coconut milk

Instructions for Karry seafood soup

To prepare the Karry seafood soup recipe, please follow these instructions:

The oil is heated in a large pot. Add leek, ginger, curry and 1 tbsp. Chili and sauté for 5 min. Now add coconut milk, fond and rice and bring this to a boil, lay on and simmer for approx. 15 min. Or until the rice is tender. Now add lime juice and the grated gratin slices together with the saffron, boil for a couple of minutes. Finally add shrimp and scallops, let it boil for another 3 minutes. And the court is done.

tips:
Serve the soup directly in the soup plate and chives with chives and the rest of the red chili.

Karry seafood soup

Ingredients for Karry seafood soup

Instructions for Karry seafood soup

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