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Spicy seafood broth with herbed coconut jasmine rice

20 minutes

Spicy seafood broth with herbed coconut jasmine rice

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the spicy broth:

2 large ripe red tomatoes, halved
1 x 400 ml can coconut milk
2 T Thai red curry paste
4 cups fish stock
1 lemongrass stalk, bashed
A few slices ginger
1 clove garlic, sliced
A few Thai basil leaves
A handful coriander leaves
1 bunch spring onions, sliced
2 T fish sauce
1 small fresh chilli, split lengthwise
300 g fresh cooked seafood mix
500 g cooked mussels in the shell
Extra cooked prawns (optional)
Fresh herbs, for garnishing

For the coconut jasmine rice:

1 cup jasmine rice
½ cup chopped coriander
4-6 Thai basil leaves

Method

Grate the tomatoes, right down to the skin. Set aside the skins to add to the stock.

Don’t shake the can of coconut milk, but skim off 3 T of the thick cream and turn into a saucepan. Reserve the rest of the coconut milk.

Heat the coconut cream with the curry paste, stirring until smooth. Stir in the grated tomato and cook for a few minutes.
Add the remaining ingredients, except the seafood, and simmer for about 15 minutes. Strain, check seasoning, and bring to a boil.

Add the cooked seafood mix and mussels, plus the extra cooked prawns if using. Turn off the heat. Cover and allow to stand for a few minutes, until heated through.

To make the rice, place it in a small saucepan. Check the quantity of reserved coconut milk. If necessary, add water to make 1½ cups. Bring to a simmer, cover tightly, then cook gently for 10 minutes.
Uncover, add the chopped coriander and Thai basil leaves, cover tightly and leave on the hot hob for another 5 minutes, with the heat turned off. Fluff with a fork.

Serve with rice, garnished with fresh herbs.

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Spicy seafood broth with herbed coconut jasmine rice

Spicy seafood broth with herbed coconut jasmine rice

Ingredients

Method