Spicy seafood broth with herbed coconut jasmine rice
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Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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