Goan-style Seafood Soup

Ingredients

While the original Norwegian Sot Suppe is a creamy and mild soup made with root vegetables and cream, the Goan-style Seafood Soup takes a completely different approach. It embraces the bold and spicy flavors of Goan cuisine by incorporating a variety of aromatic spices like red chilies, turmeric, and cumin. Additionally, the original soup uses dairy-based cream, whereas the Goan-style version replaces it with coconut milk to add a touch of sweetness and creaminess. We alse have the original recipe for Sot suppe, so you can check it out.

• 500 grams (1.1 lb) mixed seafood (prawns, fish, squid) 500 grams (1.1 lb) mixed seafood (prawns, fish, squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tomato, chopped 1 tomato, chopped
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 500 ml (2 cups) fish or vegetable stock 500 ml (2 cups) fish or vegetable stock
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and slit green chilies. Sauté until the onions turn translucent.
2. 2.
   Add the turmeric powder, cumin powder, and red chili powder to the pot. Stir well to coat the onions and spices evenly.
3. 3.
   Add the chopped tomato and cook until it softens and releases its juices.
4. 4.
   Add the mixed seafood to the pot and cook for a few minutes until they start to turn opaque.
5. 5.
   Pour in the coconut milk and fish or vegetable stock. Stir well and bring the soup to a gentle simmer.
6. 6.
   Cover the pot and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Ladle the Goan-style Seafood Soup into bowls and garnish with fresh coriander leaves.
9. 9.
   Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Adjust the cooking time based on the size and type of seafood used.

Tips & Tricks

• For an extra kick of heat, add a few dried Kashmiri red chilies to the soup while simmering.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• Serve the soup with crusty bread or steamed rice for a more substantial meal.
• Experiment with different types of seafood based on availability and personal preference.
• To make the soup more aromatic, add a few curry leaves during the sautéing process.

Serving advice

Serve the Goan-style Seafood Soup hot in individual bowls. Squeeze fresh lime juice over the soup just before eating to enhance the flavors. Accompany it with some warm crusty bread or steamed rice for a satisfying meal.

Presentation advice

Garnish the Goan-style Seafood Soup with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in beautiful ceramic bowls or soup tureens to showcase the vibrant red hue of the soup.