This is a clear soup that is tangy and spicy and holds just seafood. It reminds me of the clear Tom Yam soup. So good on a rainy day.
10 to 12 prawns , cleaned and the shell removed
6 Crab sticks, cut into half
20 fishballs
300g Fish fillet, remove skin and slice into cubes
2 squids, clean and cut into one inch pieces
5 garlic. finely sliced
1 inch ginger, finely sliced
1 or 2 stalks of scallion, chopped
1 or 2 sprigs coriander leaves
1 tablespoon fish sauce
1 teaspoon white pepper powder
1 ikan bilis stock cube
2 cups of hot water
Juice of 1 lemon
2 or 3 bird's eye chillies,poke it but dont break up chillie
Heat 2 tablespoons vegetable oil in a small pot and saute the garlic and ginger until garlic starts to turn a light brown. Then add the prawns and fish balls. Stir-fry just a bit. Add the water and stock cube. Stir to mix. Then add all the remaining ingredients at once except the coriander leaves. Bring to a nice gentle simmer for 1 or 2 minutes and then take off heat. Lastly, add the chopped coriander leaves
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