Coconut Seafood Soup

Ingredients

• 600 ml coconut milk (canned)
• 200 ml poultry broth
• 1 tbsp green curry paste
• 2 stalks lemongrass
• 500 g mixed seafood (raw, pre‑shucked, mini squid, fish fillet pieces…)
• 2 tbsp oil
• 1 tsp cane sugar
• 1 red chili pepper
• coriander leaves for garnish
• lime wedges for garnish

Instructions

1. 1.

   Wash and trim the lemongrass, cutting into ~3 cm pieces.

2. 2.

   Heat curry paste and lemongrass in coconut milk and broth, simmering for 5 minutes. Wash, deseed, finely chop the chili pepper and add to the soup; season with sugar.

3. 3.

   Wash seafood as needed, pat dry and cut smaller. Heat oil in a wok and stir‑fry seafood portions for about 3–4 minutes. Add the cooked seafood to the soup and serve garnished with coriander and lime wedges.