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Spicy Seafood Soup

[Ingredients] - 250g salmon fillet, cut into smaller pieces

- 200g white / flower clams

- 8-10 large prawns, peeled and deveined

- 250g (about 2pcs) squid, cleaned and sliced

- 500-600ml chicken stock

- 1 leek, sliced and soaked

- 1/2 yellow onion, peeled and thinly sliced

- 4 cloves of garlic, peeled and chopped

- 4 shallots, peeled and sliced

- 1 bay leaf

- 1 can whole tomatoes

- 1 can unsalted tomato puree

- 2tbsp chopped parsley

- Salt and pepper

- 1tsp chilli flakes

- 1/2tsp chilli powder

- 1tbsp sugar

- 1tsp lemon juice

[Steps] 1. In a soup pot, add in 1tbsp cooking oil over medium-low heat. Add in leek, garlic, onion and shallot, cook till fragrant.

2. Add in bay leaf, both cans of tomato and stock. Bring to a simmer, then cook covered for 20mins.

3. Add in chilli flakes, salt, pepper, sugar and lemon juice. Mix well, followed by squid, clams and chilli powder, cook for a few mins.

4. Add in prawns and salmon. Cook for 2mins, then turn off heat and leave covered for 5mins.

5. Remove bay leaf and sprinkle parsley over.

Adapted from


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