Thai Seafood Noodle Soup

Ingredients

1. 2 cm fresh root ginger, peeled and roughly chopped
2. 1-2 red chillies, seeds removed (optional), roughly chopped
3. 1-2 stalks lemongrass, tough outer layers removed, roughly chopped
4. 2-3 garlic cloves, peeled
5. 1 handful fresh coriander, a few sprigs reserved and chopped
6. 1 tbsp coriander seeds
7. 1-2 pinches ground turmeric
8. small jug vegetable stock
9. a couple of handfuls rice noodles
10. 400ml oz can coconut milk
11. 1 large handful raw peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)
12. a few splashes Thai fish sauce, to taste


Steps:

1. Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped.

2. Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.

3. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside.

4. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.

Seafood Paella

Ingredients

• 1 red pepper, finely diced
• 1 medium onion, finely chopped
• 2 cloves garlic, peeled
• 400g paella rice
• 125ml dry white wine
• 1 tsp smoked paprika
• Generous pinch of saffron threads
• 1l hot vegetable stock
• 4 large prawns
• 4 prepared squid, approx 170g in total, sliced into rings
• Handful flat leaf parsley, chopped
• 1 lemon cut into wedges
• Olive oil
• Sea salt and freshly ground black pepper

Steps:

1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly.

2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened.

3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil.

4. Add the wine and allow to evaporate before pouring in the hot stock.

5. Cover with a lid and leave to simmer gently for 20 minutes. Stir occasionally to prevent the rice from sticking.

6. Five minutes before the end of cooking add the prawns and squid to the pan. Stir, and replace the lid to finish cooking.

7. Just before serving, mix through the chopped parsley and garnish with lemon wedges.

Add other seafood if you prefer

Spicy Clams

Ingredients:

500g clams

1 tsp chopped ginger

1 tsp chopped garlic

1 tbsp hot bean paste

2 tbsp shao xing wine

1/2 tsp sugar

chopped spring onions

2 tbsp oil

Method:

1. Heat oil, add in chopped ginger and chopped garlic. Saute until fragrant then add in hot bean paste.

2. Add in the clams and stir fry.

3. Add in the shao xing wine and cover the wok for 1 minute.

4. Uncover and check if the clams are heated through(do not overcook)

5. Add sugar to taste and spring onions.

Serve hot

Seafood Salads

How healthy!! I eat V E G E T A B L E!