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Coconut Seafood Broth Recipe

Coconut Seafood Broth Recipe
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Serving : 4
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Prepare the ingredients before making Coconut Seafood Broth in your home. Then, follow these steps below to serve Coconut Seafood Broth for your family or friends.

Ingredients: Coconut Seafood Broth

  • 1 Egg noodles/ spaghetti - 150gms
  • 1 Seafood Cocktail(mixture of shell fish and soft fish) - 250gms - use any kind of fish
  • 1 Asparagus - 4nos
  • 400 ml Coconut milk -
  • 1 Red curry paste - 1 1/2 tbsp.
  • 1 Spring onions - 1 bunch
  • 1 Red peppers - 1 nos (finely sliced)
  • 300 ml Chicken Stock -
  • 1 Fish Sauce - 4-6 tbsp.
  • 1 Soy sauce - 3-5 tbsp.
  • 2 tbsp Olive oil -
  • 1 Fresh herbs - I used tarragon and coriander (can use any of your choice)
  • 1 Sugar :1-2 tbsp as per taste.
  • 1 small onion, thinly sliced
  • 1 Kafir lime leaves or zest of a lime - 1/2tsp.
  • 2 -3 inch of fresh ginger or galangal
  • 1 Salt - as per taste.

How to Make Coconut Seafood Broth

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Coconut Seafood Broth in your home by yourself.

    Step 1
  • Take a thick bottomed pan and add oil and let it heat.
  • Step 2
  • Add the onions, ginger and red curry paste and sauté it for 5 minutes or onions have become translucent.
  • Step 3
  • Now add the coconut milk, fish sauce, soy sauce, sugar and salt and the herbs(save a little for garnishing).
  • Step 4
  • Allow this mixture to boil for about 4-5 minutes.
  • Step 5
  • Now add the chicken stock (can use any stock or just plain water).
  • Step 6
  • Add the noodles or spaghetti and allow them to cook according to packet instructions in the broth( this allows the noodles to absorb in all the taste of the broth).
  • Step 7
  • Add the spring onions and asparagus and allow to cook.(Can also use mushrooms)
  • Step 8
  • After the noodles have cooked about 75% add the sae food cocktail and allow it cook in the mixture for about 10-15 minutes.
  • Step 9
  • Take of the heat and garnish with the remaining herbs and serve hot.
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