Ingredients For Seafood Soup With Ginger And Yuzu Kosho Recipe
0.25 cup medium prawns, peeled and deveined
50 piece pomfret fillet, cut into small with skin grams
8 Clams
1 bird eye chillies, sliced
0.5 inch Ginger
3 cup chicken stock
4 shallots, sliced
1 inch lemon grass, diagonally sliced
As required Salt
As required Crushed black peppercorns
1 tablespoon chopped fresh coriander leaves
Toasted French bread slices for serving
sprig Fresh coriander for garnishing
Directions : Seafood Soup With Ginger And Yuzu Kosho Recipe
STEP 1.Heat chicken stock in a non-stick pan. Add bird eye chillies, shallots, lemon grass. Grate ginger, cover and cook till the mixture boils.
STEP 2.2add prawns, pomfret, clams, salt, crushed peppercorns, cover and cook till the clams are done.
STEP 3.Add coriander leaves, cover and cook for 2-3 minutes.
STEP 4.Garnish with some coriander sprigs and serve hot with toasted french bread slices.
Nutrition value
937
calories per serving
65 g Fat88 g Protein2 g Carbs< 1 g FiberOther
Current Totals
65 g Fat
88 g Protein
2 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
2 g
Protein
88 g
Fiber
1 g
Fats
Fat
65 g
Vitamins & Minerals
Calcium
128 mg
Iron
6 mg
Vitamin A
525 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
26 mg
Vitamin B6
83 mg
Vitamin B9
753 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
125 mg
Manganese
1 mg
Phosphorus
908 mg
Selenium
90 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
