Ingredients:
- Tinned Tomatoes
- Bouillon Cubes (Fish)
- Milk
- Cream
- Saffron
- Sambal
- Shrimps
Fill a pan with 2 tins of tomatoes, use a blender to create a smooth puree. Then add 2 bouillion cubes and bring the mixture to a slow simmer for about 15 minutes. Then add the saffron and a spoonful of sambal and simmer for another 15 minutes. Lastly add half a liter of milk and a quarter liter of double cream, aiming for a nice pink colour. Finish the soup about 5 minutes before serving by adding some frozen pre-cooked shrimps, they’ll be just right when serving.