Thai shellfish broth

June 27, 2019 (Last Updated: May 9, 2019)
Thai shellfish broth

This Thai shellfish broth is the perfect light start to any lunch or dinner with friends and family.

Thai shellfish broth

Serves: 4
Total Time: 20 mins

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.

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