Seafood in Chili Lemongrass Coconut Broth
Inspired by Thailand’s Tom Yum Goong, this broth is fired up with sambal paste for full flavours and ease of preparation!
Ingredients
Paste Preparation
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Sambal, market-form 180 g
Broth Preparation
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Water 9 l
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Coconut Cream 1125 ml
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Fish Sauce 70 ml
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Kaffir leaves 45 g
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Lemongrass, bruised 20 g
Seafood Preparation
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Prawns, peeled and deveined 250 g
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Squid, cross-hatch sliced 250 g
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Mussels, cooked 300 g
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Oyster mushrooms 100 g
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Fish sauce to taste 1 g
Garnish and Presentation
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Coriander Leaves, washed and trimmed 10 g
Preparation
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Paste Preparation
- Combine Knorr Shrimp Powder, Knorr Chicken Broth, Knorr Sinigang sa Sampalok Mix and sambal in a bowl and mash them together to a paste.
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Broth Preparation
- In a stock pot, put the water and bring to a boil.
- Add the paste mixture, coconut cream, fish sauce, kaffir leaves, and lemongrass and mix thoroughly until the paste or any solids dissipate.
- Simmer and keep hot.
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Seafood Preparation
- Season the prawns and squid with Knorr Chicken Powder.
- Add the prawns to the simmering broth.
- Halfway through the cooking of the prawns, add the squid.
- Add the cooked musells, then the mushrooms.
- Taste and adjust the seasoning with fish sauce.
- Turn the heat off and add Knorr Lime Powder for a citrus and refreshing finish.
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Garnish and Presentation
- Transfer the broth and the seafood into a serving bowl.
- Rice noodles may be added to make a soupy noodle dish.
- Chop the coriander leaves and garnish.
