With this delectable shrimp tomato soup made with scrumptious shrimp, squid, and fresh tomatoes, weeknight dinners just got easier! It's so easy to make, you could have dinner on the table in no time!
As soon as the soup is served, the aroma of the fresh seafood is strong and fragrant, penetrating the soup very nicely. The refreshing and sweet tomatoes in the pot or wok make the soup thick, soft, and rich, which also serves to balance off the seafood's strong flavour. Any variety of tomatoes will do, but for the finest (and sweetest) flavour, use the ripest, reddest ones you can find.
A good base ensures every soup starts well. Since I'll be making this soup with squid and shrimps. Thus, the shrimps stock made from the leftover heads of prawns is even more delicious! The shrimpy taste is excellent. That will be added to the broth along with a ton of taste and shrimpiness. You are going to sauteing the shrimp head until all the residual water evaporates and then you will notice that the shrimp tomalley is beginning to stick to the wok. I'll get that slightly caramelised, and it will taste better if I roast the prawn fat a little bit. Don't worry if you notice some wonderful browning of the shrimp stock in the bottom of your wok or pot; you will deglaze it with water and boil it for ten to fifteen minutes. Of course, you may substitute chicken stock and pork broth if you don't have shell-on shrimp for whatever reason.
This is a thick tomato soup, especially since I used frozen tomatoes, which provide just the right amount of moisture. To expedite the cooking of the tomatoes, bring it to a simmer and stir occasionally with a spatula a few times. Because tomatoes naturally have some acidity, we must add some sugar to balance the flavour. An immersion blender can quickly achieve the desired smooth texture for your soup, or you can use a standard blender for this purpose. However, I prefer my soup not to be ultra-smooth; some texture is a nice touch.
Let us get ready the ingredients to hand and detailed instructions to make this delicious, concentrated tomato soup with seafood.
INGREDIENTS
7 big size tomatoes
200g shrimps, deveined
100g squids
250 ml shrimp stock
300 ml water
1 pack enoki mushrooms
50g glass noodles or vermicelli
2 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp sugar
¼ tsp salt
Pinch of white pepper
2 tbsp tomato sauce
METHOD
1. Place a pot of plain water on the stove and bring it to a boil. Carefully pour over the frozen tomatoes, remove them after 30 seconds, or when the skin begins to peel back. Cut them into big chunks.
2. Rince and devein the shrimps, place all heads and shells into a stock pot or a wok. Saute the shrimp shells at medium high heat until stuff that sticks to the wok starts to brown slightly. Add water, scrape off the browned bits that are stuck to the wok, and simmer for 10 – 15 minutes. Then, remove the shells.
3. In a clean wok, sauté the garlic and ginger until fragrant, add in the frozen tomatoes, bring it to a simmer and stir occasionally with a spatula a few times to speed up the cooking of the tomatoes. Add the soy sauce, oyster sauce, sugar, salt, pepper, and tomato sauce. Taste and adjust.
4. Add in the glass noodle, enoki mushrooms, shrimps, and squids, cover the lid, bring to a boil over high heat for 5 minutes. Once done, remove the lid, sprinkle with chopped coriander leaves, and then serve. ENJOY!!
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