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