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 Tbsp green Curry paste
- 2 stems Lemongrass
- 500 grams mixed raw Shellfish (such as mini squid and fish fillets)
- 2 Tbsps vegetable oil
- 1 tsp cane sugar
- 1 red chili pepper
- cilantro (for garnish)
- Lime wedge (for garnish)
How healthy are the main ingredients?
Coconut milkPreparation 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.
