G'day G'day Folks,

I'm working on making a seafood soup. In New Zealand we have a
seaweed called Karengo. It is soft and flexible. I came across it in
a Thai restaurant in what they called seaweed soup. It was delightful
and I imagine very diabetic friendly. Their version had stuffed baby
squid, something that seemed altogether far too fiddly for me.

Is there anyone out there who has had experience of making seafood
soup that includes seaweed? I'm looking for tips that could shorten
the time taken to evolve something simple that a bloke could whip up
and enjoy both making and presenting to friends. That is to say I'm
looking for a new dietary staple.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin