Seafood Coconut Curry Soup

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Seafood Coconut Curry Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
Ingredients
600 milliliters Coconut milk (canned)
200 milliliters Chicken broth
1 tablespoon green Curry paste
2 stems Lemongrass
500 grams mixed raw Shellfish (such as mini squid and fish fillets)
2 tablespoons vegetable oil
1 teaspoon cane sugar
1 red chile pepper
cilantro (for garnish)
Lime wedge (for garnish)
How healthy are the main ingredients?
Coconut milk

Preparation steps

1.

For the soup: Rinse the lemongrass. Peel the tough outer layers and cut into 3 cm (approximately 1 1/4 inch) long pieces.

2.

Place the coconut milk, chicken broth, curry paste and lemongrass in a pot, and simmer for 5 minutes. Rinse the chile pepper, cut in half lengthwise, remove the seeds and white ribs, and finely chop. Stir the chile into the soup. Season with the sugar. 

3.

For the seafood: Rinse the seafood and peel or chop as necessary. Heat the oil in a wok. Cook the seafood in batches for 3-4 minutes. Stir into the soup.

For serving: Serve the soup garnished with the cilantro and lime wedges.