Malaysian Seafood Soup




4 slices Hakka Fried Fish Pieces 
6 pcs Hakka White Fish Balls
4 pcs Hakka Crab bites
2 pcs Medium-sized prawn (whole)
2 pcs mussels (cleaned, still in shell)
2 medium size chunks salmon


400ml coconut milk
4 dry bay leaves (scrunched)
2 stalks Lemongrass (cut to 6cm length and bashed - to release aromatic oils)
3 slices of Ginger 
2 red enshallot (sliced)
1 tbsp Garlic (chopped)
2 pcs Red chilli (sliced)
1 cup – chicken soup broth
1 galangal root  (sliced) optional
150g cabbage (cut into thin strips)
Salt and pepper to taste



1. Over medium fire, heat a medium sized pot. Add soup ingredients to the pot. Reduce the heat to low, cover with lid and bring to a boil.
2. Once boiling, add cabbage and cook until just slightly softened
3. Add seafood ingredients to the pot. Cover with lid and bring to a boil.
4. Once boiling, remove lid and add salt and pepper to taste. Stir well and remove from heat once seafood is cooked.
5. Serve hot with rice.