Seafood in coconut & lemongrass broth
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.
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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
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