If you’re craving some exotic flavours, it’s time for Asian curried seafood broth. Thai green curry spices give this broth a fragrant, spicy flavour. Coconut milk lends a creamy factor and fresh seafood works so well with lemon grass.
Add the green curry paste to a large pot and heat over medium heat until fragrant, 1 – 2 minutes. Add the coconut milk, water, lime juice and fish sauce to the pan. Season well and bring to a boil. Add the ginger, lemon grass, chillies (if using) and baby aubergines. Reduce heat to medium and simmer until the aubergines have softened but are still whole, about 15 – 20 minutes. Adjust the seasoning – more lime might be required or another 15ml (1 tbsp) of fish sauce can be added for extra saltiness. Add mussels and prawns to the broth and cook for 4 minutes. Add the fish and cook until mussels have opened, prawns are pink and the fish is just cooked, 3 – 4 minutes. Discard any mussels that have not opened. To plate, add a twist of noodles to each serving bowl, divide the seafood and top with the broth. Scatter with sesame seeds, fresh coriander and red chilli, and serve with fresh lime cheeks. Cook's tip: Mussels are packed with vitamins and minerals while still being low in fat. Replace the more cholesterol-filled prawns with extra mussels.
Asian curried seafood broth
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