Seafood and Vegetable Broth

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Seafood and Vegetable Broth
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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)
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)

Preparation 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.

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