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Restaurants›Thali›Muziris Seafood Soup Recipe

Muziris Seafood Soup Recipe

Inspired by Thali

Time35m

Serves4

grilled seasonal medley of seafood in a coconut scented soup

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Ingredients

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Seafood Medley

7.05 oz (200 g) Shrimp, peeled and deveined

7.05 oz (200 g) Fish fillet (e.g., snapper or cod)

3 1/2 oz (100 g) Calamari, cleaned and sliced

5.29 oz (150 g) Mussels, cleaned

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Coconut Soup Base

1 2/3 cup (400 ml) Coconut milk

2 1/8 cup (500 ml) fish stock

2 stalks Lemongrass, chopped

1 inch Galangal, sliced (or ginger)

3 Kaffir lime leaves, torn

1 to taste Chili peppers, sliced

2 tbs ReaLime juice

to taste Fresh coriander, chopped (for garnish)

Method

Grilling the Seafood

1

Prepare the Seafood

In a bowl, combine shrimp, fish fillet, calamari, and mussels. Drizzle with olive oil, and season with salt and black pepper. Toss to coat.

2

Grill the Seafood

Preheat a grill or grill pan over medium heat. Grill the seafood medley for about 3-4 minutes, turning occasionally, until cooked through. Remove from heat and set aside.

Making the Coconut Soup

3

Prepare the Soup Base

In a large pot, combine coconut milk and fish stock. Add chopped lemongrass, sliced galangal, torn kaffir lime leaves, and sliced chili peppers. Bring to a gentle simmer.

4

Simmer the Soup

Let the soup simmer for about 10-15 minutes to allow the flavors to meld. Stir occasionally.

5

Finish the Soup

Add grilled seafood to the pot and stir gently. Cook for an additional 2-3 minutes until everything is heated through.

6

Add Lime Juice

Stir in lime juice and adjust seasoning with salt and pepper if necessary.

7

Serve

Ladle the soup into bowls and garnish with fresh coriander before serving.