Seaweed, Shrimp, and Grouper Ball Soup
A light and savory soup featuring plump shrimp, tender grouper fish balls, and nutrient-rich seaweed in a ginger-infused broth.
Story
This soup comes together in minutes, making it a perfect quick meal. The key is to add the ingredients in stages so the shrimp and fish balls cook through perfectly without becoming rubbery.
Ingredients
Grouper fish balls
200g
Fresh shrimp
150g
Dried seaweed (nori)
2 sheets
Fresh ginger
3 slices
Water
4 cups
Instructions
1
Prep the ingredients
Rinse the shrimp thoroughly and drain. Pat the fish balls dry to remove excess moisture. Tear the seaweed sheets into bite-sized pieces. Slice the ginger thinly.
2
Boil the broth
Bring the water to a boil in a pot. Add the ginger slices to infuse the water with flavor.
3
Cook the seafood
Once the water is boiling, slide in the shrimp and fish balls. Let them cook for about 2 minutes until they float and turn opaque.
4
Finish and serve
Toss in the torn seaweed. Bring the soup back to a rolling boil for one final minute to allow the seaweed to soften and release its aroma. Serve hot.
