Seafood in coconut turmeric broth
1 medium, finely chopped
2 tsp, finely grated
Fresh red chilli
1 whole, (birdseye chilli), finely chopped
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Pumpkin, butternut, raw
450 g, (Buy 500g), peeled, cut into 1.5cm cubes
Light coconut cream
1 bunch(es), cut into 3cm pieces
Seafood marinara mix
1 bunch(es), (baby), cut into quarters
- Heat oil in a large saucepan over medium heat. Cook onion for 3-4 minutes or until soft but not coloured. Add ginger, chilli and turmeric and cook, stirring, for 1 minute.
- Add stock and bring to the boil. Add pumpkin and cook, covered, for 5 minutes. Add coconut milk, asparagus and seafood. Bring to a simmer. Season with fish sauce and add bok choy.
- Divide between serving bowls and top with coriander.