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
-
Knorr Shrimp Seasoning Powder 1kg 180.0 g
-
Knorr Chicken Broth Base 1.5kg 90.0 g
-
Sambal, market-form 180.0 g
Broth Preparation
-
Water 9.0 l
-
Coconut Cream 1125.0 ml
-
Fish Sauce 70.0 ml
-
Kaffir leaves 45.0 g
-
Lemongrass, bruised 20.0 g
Seafood Preparation
-
Prawns, peeled and deveined 250.0 g
-
Squid, cross-hatch sliced 250.0 g
-
Mussels, cooked 300.0 g
-
Oyster mushrooms 100.0 g
-
Fish sauce to taste 1.0 g
Garnish and Presentation
-
Coriander Leaves, washed and trimmed 10.0 g
Preparation
-
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.
-
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.
-
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.
-
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.
