Thai coconut rice with seafood | Reader's Digest Australia

Ingredients

• 2½ cups (625 ml) salt-reduced fish stock
• 1 cup (200 g) jasmine rice (Thai fragrant rice)
• 1 tablespoon sunflower oil
• 1 clove garlic, finely chopped
• 1 tablespoon grated fresh ginger
• 5 spring onions (scallions), thinly sliced
• 4 cups (250 g) small broccoli florets
• 12 raw tiger prawns (uncooked large shrimp), peeled and deveined
• freshly squeezed juice of 1 lime
• 1 teaspoon fish sauce
• 3 tablespoons chopped fresh coriander (cilantro) leaves
• ⅓ cup (80 ml) low-fat coconut milk