Wash the prawns and mussels well.
Cut the fish into small pieces (4 cm) and the squid into even smaller pieces.
To hot oil, add ginger, turmeric and onion. Cook for about a minute. Add the tomato and cook for a few more minutes.
Cover with water, add lime rind, coriander and Vegeta Chicken Stock Powder. Cook for 10 minutes.
Add sugar and seafood. Bring to boil and cook covered for another 10 minutes.
Remove and dispose of unopened mussels, mix in lime juice, chilli and salt (according to taste). Just prior to serving sprinkle with basil.
Serve the soup hot, with rice and few drops of olive oil, as desired.
Mussels and prawns can be cut in smaller pieces, if prefer.