Spicy seafood kimchi soup

This soup is a real treat in winter and possibly as close mankind has come to a cure for hangovers. We have used prawns and scallops in this example but any seafood works, especially shellfish.

Ingredients- serves 2

2 x scallops

Handful of prawns (70g per person will do)

Sesame oil

1 x white onion, sliced

2 x cloves of garlic grated or finely chopped

1 x thumb sized piece of ginger finely sliced

1 x green chilli

1l of fish stock

300g kimchi

Some Asian greens or tender stem broccoli

2 x spring onions

Add a splash of sesame oil to a sauce pan and add the sliced onions. Fry until softened, then add the garlic and ginger

Continue frying a little longer and add the fish stock before the garlic colours

Bring the fish stock to a simmer and add the kimchi

Simmer on low for 5 mins

Add the scallops and prawns and greens and put the lid on

Simmer for another 5 mins

Remove lid and garnish with sliced spring onions and green chilli

Good with sticky rice