Seafood in coconut turmeric broth
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tasty prawns in a spicy coconut and turmeric broth filled with pumpkin, asparagus, bok choy and fresh coriander.
Ingredients
Vegetable oil
1 tbs
Brown onion
1 medium, finely chopped
Fresh ginger
2 tsp, finely grated
Fresh red chilli
1 whole, (birdseye chilli), finely chopped
Ground turmeric
1 tsp
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Butternut pumpkin
450 g, (Buy 500g), peeled, cut into 1.5cm cubes
Light coconut cream
330 ml
Asparagus
1 bunch(es), cut into 3cm pieces
Seafood marinara mix
500 g
Fish sauce
3 tsp
Bok choy
1 bunch(es), (baby), cut into quarters
Fresh coriander
½ cup(s)
Instructions
1
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.
2
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.
3
Divide between serving bowls and top with coriander.
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