Asian curried seafood broth – Food & Home Magazine

Ingredients

• 30 – 45ml (2 – 3 tbsp) ready-made Thai green curry paste
• 2 x 410g tins coconut milk
• 500ml (2 cups) water
• juice of 4 limes
• 15ml (1 tbsp) fish sauce
• sea salt and freshly ground black pepper, to taste
• 2 slices fresh ginger
• 2 lemon grass stalks, bruised
• 2 whole red chillies (optional)
• 8 baby aubergines, halved
• 300g whole fresh mussels, cleaned
• 12 large prawns, cleaned and shelled
• 350g salmon or linefish of your choice, cut into chunks
• <h3>To serve</h3>
• 300g cooked egg noodles
• 15ml (1 tbsp) sesame seeds, roasted
• fresh coriander
• fresh red chilli, sliced
• fresh lime cheeks