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Cape Fish Calamari Tom Yum Soup

Ingredients
  

The soup & sauce

  • 1 Tsp dried fennel
  • 1 Tsp dried mixed herbs
  • 1 Sprig fresh parsley (chopped)
  • 1 Piece celery (chopped)
  • 1 Clove garlic (crushed)
  • 1/2 Lemon squeezed
  • A pinch of salt & pepper
  • 2 (400g) Tinned Tom Yum soup
  • 1 (20ml) Sun-dried tomato Coat & Cook sauce

The squid

  • 1 box (500 grams) frozen Cape Fish squid (tubes and tentacles)

Optional extras

  • Rice/ bulgur wheat, glass noodles; the choice is yours!

Instructions
 

Step 1 - Defrost and prep the squid

  • Remove from freezer and thaw.
  • Once thawed, wash and remove any excess ice.
  • Cut the tubes into smaller bite-size pieces.

Step 2 - The soup & sauce

  • Combine all the ‘Soup & Sauce’ ingredients in a saucepan & bring to boil; simmer for 15 minutes.
  • By adding the sun-dried tomato paste, the chilli in the soup will mellow out for those that like a measured heat.
  • Pour the ‘Soup & Sauce’ through a sieve into another pot, to separate all the ingredients from the sauce.

Step 3 - Whip up your favourite side

  • Cook some bulgur wheat/ glass noodles or rice.
  • You can also just eat the dish as soup with calamari, which is equally delicious.

Step 4 - The squid

  • Place squid pieces (tubes & tentacles) into the ‘Soup & Sauce,’ cook for less than 1 minute until opaque and tender.
  • DON’T overcook the squid, the heated soup will finish the cooking process while serving.

Step 5 - Serving

  • Pour the delicious calamari, ‘Soup & Sauce’ over rice or bulgur wheat and get stuck in.
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