Spicy Saffron Soup with Seafood
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 ml chicken broth
- 250 ml coconut milk
- 1 red pepper (s)
- 2 spring onion (s)
- 0.5 ½ chilli pepper (s)
- 1 pinch (s) saffron
- Ginger, if you like
- 150 g seafood, frozen
- 1 lime (s)
- 80 g peas, frozen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, clean and cut the pepper into strips. Clean the spring onions and cut into thin rings. Finely chop the chilli pepper.
- Mix the chicken broth with the coconut milk and bring to the boil. Add the chilli and saffron and let the soup boil down a little. Finely grate a little lime peel, add to the soup with paprika and spring onions and let the vegetables cook briefly, but they should still remain firm to the bite. Peel the ginger and grate finely. Add the peas and seafood to the soup, bring the soup to the boil again and simmer for 4 minutes.
- Let it steep for a moment and season with salt, pepper, ginger and a little lime juice.
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