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A hearty soup that’s mouth-wateringly delicious, perfect for a rainy day.


30 gbutter
30 gflour
1bay leaf
4 tablespoonMAGGI® Tomato Ketchup
2bird’s eye chilli (optional)
2 teaspoonchilli powder
2 cubesMAGGI® Chicken Stock Cube
250 mlwater
200 gsquid
200 gprawns


1. Stir the flour into butter until it reaches a deep, rich brown colour. This is the roux (a mixture of flour and fat cooked together and used as a thickening).

2. Tip in the onion, carrot, celery and bay leaf. Next, add a little water and stir the mixture for 5-10 minutes until the vegetables soften.

3. Add stock cubes, tomato sauce, bird’s eye chilli and chilli powder.

4. Add more water. As soon as it starts to simmer, add prawns and squid and let it cook for another 10 minutes.

5. Serve with steamed rice.

Nutritional Info

Energy 187 kcal

Protein 17g

Fat 7g

Carbs 14g