Tuesday, June 03, 2008

Tomato Gumbo Seafood Soup

This can feed 2 persons if you are having it as a starter. I take it as a meal with garlic & butter toast, yummy!


  • 1 can Campbell Tomato Soup
  • 4 Jumbo prawns, de-shelled & de-veined (use any other size that you have)
  • 1 squid (innard & skin removed and cut in rings)
  • 10 small scallops
  • 1 packet of white shimeiji mushrooms
  • 2 medium tomatoes (cut in quarters)
  • Salt & pepper
  • Dried Mixed Herbs
  • Lemon
  • Chopped onions and garlic
  • Half tin water & milk (optional, or just 1 tin water)


  1. Peel prawns leaving tail intact. Set the peeled heads aside.
  2. Wash squid in salt water & set aside.
  3. Heat dry pan till hot and fry prawns head till brown and fragrant.
  4. Push prawn heads aside and add oil and onions.
  5. Fry till soft before adding the garlic.
  6. Once fragrant, add in the tomatoes and mushrooms & fry till slightly brown.
  7. Add in prawns, season with salt, black pepper and mixed herbs. Fry for a short while before putting in the squid & scallops.
  8. Let all seafood cook for only 50% and quickly add in the tomato soup, water and milk
  9. Bring to a boil.
  10. Squeeze some lemon before turning off the fire. Remove the prawn heads.
  11. Dish and serve with rice, noodles, pasta, bread or add potatoes for a 1 meal dish.
  12. ENJOY!
  • I like my soup slightly rich and lemony so I used half tin of water (tin from the campbell soup measurement) and half tin of milk. You can use all water if you prefer. I squeeze lemon before serving to bring the 'tangy' level 1 notch up.
  • Pls check your tomato soup taste first as different brands have different taste. Some are more sour than others. If too sour, add some sugar to balance the taste.
  • Do not fry the squid and scallops too long or it will become rubbery



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