Prosperity Steamboat Spicy Kimchi Seafood Soup
Ingredients for broth:
11 cups (2.75L) water
4 tbsp (60gm) oil
1/2 tsp (2gm) chili powder
1 can MARIGOLD Chef’s Selection Evaporated Creamer
2 cups (550gm) kimchi
1 ½ tbsp (24gm) salt
3 tsp (12gm) sugar
1 bulb (150gm) onion, chopped
1/4 stalk (100gm) leek, chopped lengthwise
1 cup (230gm) prawn shells & prawn heads
Suggested ingredients for Steamboat soup:
8 pcs (200gm) sliced beef
8 heads (100gm) Nai Bak
2 pcs (200gm) corn
8 (100gm) fish balls
8 (300gm) tiger prawns
32 (250gm) round clams
8 (150gm) green mussels
8 (100gm) scallops
8 (100gm) whole baby abalones
2 (300gm) flower crabs
8 pcs (180gm) cheese tofu
8 pcs (50gm) fu chuk
2 packets (240gm) Enoki mushrooms
8 pcs (100gm) Shiitake mushrooms
4 packets (400gm) dry instant ramen
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Heat up oil in a stock pot and fry prawn shells, prawn heads, onions, leeks and chili powder.
Add in water, kimchi andMARIGOLD Chef’s Selection Evaporated Creamer.
When the stock comes to a boil, season with salt and sugar.
Once the soup is boiling, it is ready to be used as a steamboat base.
Leave the steamboat soup to simmer while preparing the steamboat items in order to draw more flavour into the soup.