Fiery red seafood soup Kuta indah

Ingredients for 2 servings:

• 250 g shrimp(s)
• 100 g squid rings, raw, frozen
• 6 m.-large mushrooms, fresh
• 2 tbsp, heaped tomato paste
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 m.-large Pepper, red, red
• 2 small chili peppers, green, alternatively 1 red chili pepper, pitted
• 2 kaffir lime leaves, fresh or frozen, e.g. from an Asian shop
• 1 stalk of lemongrass
• 400 g milk or water as per instructions on the package
• 4 tbsp fish sauce, light, e.g. King Lobster from Finna
• 1 tbsp oyster sauce
• 1 tbsp tamarind syrup
• 6 g shrimp paste
• 1 tbsp lemon juice
• 1 tsp sugar
• 1 pinch(s) nutmeg, freshly ground
• 2 tsp tapioca flour or cornstarch
• 2 tbsp rice wine (Arak Masak), Chinese
• 1 tsp sesame oil
• 2 tbsp celery leaves, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Kuta, Lombok, Indonesia, original title: Gulai bumbu dengan Udang dan Cumi-cumi

Thaw the squid rings and shrimp. Cut large squid rings into bite-sized pieces. Clean, but do not wash, the mushrooms. Trim the bottom of the stem. Finely chop the cap and stem. Trim both ends of the small red onions, peel, and cut into pieces. Trim both ends of the garlic cloves and squeeze the juices. Wash the red chilies, trim the stems, trim the tips, cut open lengthwise on one side, and remove the seeds. Cut the pods into thirds lengthwise and cut the strips crosswise into approximately 1 cm long pieces. Wash the small green chilies and slice them into thin rings, starting at the tips. Leave the seeds and discard the stems. Wash the kaffir lime leaves and use them whole. Remove any wilted leaves from the lemongrass, trim the root, and slice the white part of the stem into thin rings. Dissolve the shrimp paste in the fish sauce. Thaw frozen celery leaves and wash fresh celery leaves. Use whole. Heat the water in a 2-liter pot and, once boiling, add the shrimp and squid rings and cook for about a minute. Remove with a sieve and divide between serving plates. Add the solid and liquid ingredients, from tomato paste to nutmeg (inclusive), to the broth and simmer for 10 minutes. Season to taste. Dissolve the tapioca flour in the rice wine, add it to the broth, and allow it to thicken. Add the sesame oil and celery leaves, divide the soup among serving plates, garnish, and serve immediately while hot.