Coconut Seafood Broth

A nourishing broth with succulent seafood and tender vegetables. If you are vegetarian or don't fancy seafood but like the sound of this delicious coconut broth, you could pack the dish with more of your favourite veg and leave out the fish sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First make the broth. Place all the ingredients except for the lemongrass in a saucepan and bring to the boil over a medium heat, Using the back of a knife. crush the lemongrass and add it to the stock. Cook for 10 minutes, then take off the heat, strain the broth into a container and set aside.

Step 2

Next, prepare the vegetables. Blanch the longstem broccoli in boiling water for 2 minutes, then plunge into ice-cold water, drain and set aside. Slice any big pak choi leaves into two and also set aside.

Step 3

If using, place the rice noodles in a saucepan and cover with boiling water. Leave for 5 minutes, or until the noodles are cooked, then drain and divide between two serving bowls.

Step 4

Place a deep pan on the hob over a medium heat, add the oil and, once hot, stir-fry the salmon chunks and seafood for 2-3 minutes.

Step 5

Add the vegetables and broth to the pan and bring to the boil. Add the coconut milk and fish sauce and stir well. Once fragrant, remove from the heat and ladle into the bowls, over the noodles, and garnish with coriander leaves and sliced red chilli.