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South-east Asian Seafood Broth

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South-east Asian Seafood Broth
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
0
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Ingredients

for
4
Ingredients
2
red chile (halved)
2 cloves
garlic (finely chopped)
¾ inch
fresh Ginger root (finely chopped)
2 tablespoons
2 tablespoons
1 tablespoon
2 cups
1 cup
3
1
unwaxed Lime (zest and juice)
2 ½ cups
Oyster mushrooms (torn into smaller pieces if necessary)
4
King prawn (whole, deveined)
1 ½ cups
Squid tube (scored with a diamond pattern and cut into bite-sized pieces)
2 tablespoons

Preparation steps

1.
Fry the chillies, garlic and ginger in hot oil until translucent. Stir in the curry paste and shrimp paste, fry briefly then deglaze with the stock and coconut milk. Add the lime leaves and simmer gently for around 10 minutes.
2.
Add the lime zest and juice, mushrooms, prawns and squid and cook over a low heat for around 5 minutes until cooked through - do not boil.
3.
Season to taste with fish sauce and serve in bowls.