Seafood in coconut & lemongrass broth

Name: Seafood in coconut & lemongrass broth
Total time: 55 min
Ingredients: 1 spanner crab (325g), placed in freezer; 1 litre (4 cups) fish stock; 400 grams can diced tomatoes; 300 grams skinless ling fillets, cut into 3cm pieces; 8 large uncooked king prawns, (560g), peeled, deveined, with tails intact; 300 grams black mussels, scrubbed, beards removed; 270 ml can coconut cream; 2 tablespoons fish sauce; 2 tablesoons lime juice; 2 tablespoons palm sugar; Lemongrass spice paste; ¼ cup (60ml) vegetable oil; 4 shallots, chopped coarsely; 4 cm piece fresh ginger, chopped; 3 cloves garlic, crushed; 2 stalks fresh lemongrass, white part only, chopped coarsely; 1 fresh long red chilli, chopped coarsely; 1 bunch fresh coriander, roots trimmed, leaves reserved

www.womensweeklyfood.com.au

Looking for a new way to enjoy seafood? Whip up this fragrant coconut and lemongrass broth and add fresh mussels, crab and prawns - you won't be disappointed.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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