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!
Main course
Ingredients
Paste Preparation
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Sambal, market-form 180.0 g
Broth Preparation
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Water 9.0 l
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Coconut Cream 1125.0 ml
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Fish Sauce 70.0 ml
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Kaffir leaves 45.0 g
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Lemongrass, bruised 20.0 g
Seafood Preparation
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Prawns, peeled and deveined 250.0 g
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Squid, cross-hatch sliced 250.0 g
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Mussels, cooked 300.0 g
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Oyster mushrooms 100.0 g
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Fish sauce to taste 1.0 g
Garnish and Presentation
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Coriander Leaves, washed and trimmed 10.0 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.
