This Thai shellfish broth is the perfect light start to any lunch or dinner with friends and family.
Thai shellfish broth
Ingredients
- 3 lemon grass stalks
- 8 prawns, deveined and shelled (reserve the heads and shells)
- 6 lime leaves
- 200g baby Rosa tomatoes, halved
- 300g small mushrooms (shimeji, enoki or baby button)
- 12 mussels on the half-shell
- 5 spring onions, finely sliced
- juice of 2 limes
- juice of 1 lemon
- zest of 1 lime
- 1 red chilli, seeded and finely chopped
- 45ml (3 tbsp) fish sauce
- 125ml (½ cup) fresh coriander
Instructions
1
Cut the lemon grass into 2cm pieces and pound flat, using a rolling pin.
2
Bring 1 litre of water to the boil and add the white part of the lemon grass together with the prawn heads and skins. Boil for 1 minute and discard the solids, reserving the liquid and straining it.
3
Return the liquid to the pot and add the green lemon grass, lime leaves, tomatoes and mushrooms. Return to the boil for 3 minutes.
4
Add the prawns and mussels. As soon as the prawns turn pink, add the remaining ingredients. Stir and serve immediately.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
