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Photo of Seafood in coconut turmeric broth by WW

Seafood in coconut turmeric broth

9
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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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