Coconut Lychee Seafood Soup

By Jon Em

Serves 4 Prep Time 20 minutes Cooking Time 20 minutes

2 tablespoons vegetable oil
1/2 white onion, chopped
2 tablespoons ginger or galangal
1/4 cup sliced carrots
2 pieces dried chili
1/2 cup water
3/4 cup lychees in liquid
1 cup coconut milk
2 pieces lemongrass stalks, lightly pounded
1 tablespoon sugar
salt and freshly cracked pepper to taste
1 tablespoon fish sauce
4 medium sized prawns
1 squid, cleaned and cut into rings
120 grams fish fillet
1/4 cup cilantro
lemon wedges

1 In a medium sauce pot, heat oil and sauté onions, ginger, carrots and dried  chili.

Photography by Patrick Martires

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