Seafood and Vegetable Broth
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp sesame oil
- 2 stalks Lemongrass (halved and bruised)
- 2 cloves garlic cloves (finely chopped)
- 2 red chili peppers (chopped)
- 2 slices fresh ginger
- 1 tsp green Curry paste
- 1 ⅔ cups fish stock
- 1 ⅔ cups Coconut milk
- 1 Tomato (roughly diced)
- 1 cup Snap pea
- 4 scallions (thickly sliced on the diagonal)
- ⅔ cup Thai Eggplant (quartered)
- 1.333 cups Oyster mushrooms (torn into bite-sized pieces)
- 8 large Prawn (peeled and deveined)
- 2 Tbsps light soy sauce
- 2 Tbsps Lime juice
- cilantro (to garnish)
How healthy are the main ingredients?
Oyster mushroomCoconut milkEggplantsoy saucesesame oilgarlic clovePreparation steps
1.
Heat the oil in a pan or wok and quickly fry the lemongrass, garlic, chillies and ginger. Add the curry paste and fry for 1-2 minutes. Add the stock and coconut milk, bring to the boil and simmer gently for around 5 minutes.
2.
Add the remaining vegetables to the soup and cook for a further 5 minutes or so.
3.
Add the prawns and cook for 3-4 minutes until just cooked - do not boil.
4.
Season to taste with soy sauce and lime juice and serve garnished with coriander. Serve with a spicy dip and prawn crackers if desired.
