Fragrant Coconut Soup With Seafood
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Serves: 4–6
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Prep time: 20 minutes
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Cooking time: 25 minutes
Ingridient
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2 tbsp coconut oil
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1 large onion, finely chopped
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2 cloves garlic, crushed
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2 celery stalks and leaves, washed and cut into
bite-sized chunks
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2 large carrots, cut into bite-sized chunks
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1 tbsp sliced ginger root
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1 tbsp sliced galangal root
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2 sticks of lemongrass, sliced
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½ head of broccoli, broken into florets
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2 zucchini (courgettes), sliced
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2 kaffir lime leaves, thinly sliced
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Juice of two small limes
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500g fresh cleaned prawns, scallops, mussels or
marinara seafood mix
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2 cups (500ml) frozen fish or seafood stock, thawed
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2 cups (500ml) pureed fresh young coconut flesh and
water (puree in a food processor)
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Natural salt
Garnish
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Finely grated zest of one lime
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2 tsp coriander leaves
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Freshly cracked pepper
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2 small chillies, sliced
1 large onion, finely chopped
Fragrant coconut soup with seafood
Recipe
Heat the coconut oil in a large stockpot
over medium heat. Add the onion and garlic and cook gently until they begin to
soften. Add the celery, carrot, ginger, galangal and lemongrass and cook for
another five minutes. Stir in the broccoli, zucchini, lime leaves, juice and
seafood, then add the stock and coconut puree and a little water if needed.
Simmer for 15 minutes or until the vegetables are soft and seafood is just
cooked. Season to taste with salt, then top with the garnish and serve
immediately.
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Tip: Try a base of fish or seafood stock, or use
chicken bone stock and add chicken thigh fillets instead of the seafood. The
fresh coconut and aromatic herbs and spices offer antimicrobial,
anti-inflammatory and healing benefits.
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Nutrition: kJ 804 | Fat 7.1g | Carb 9.4g |
Protein 20.3g
It may smell like your favourite Thai
takeaway, but don’t be fooled. Based on stock and coconut water, rather than
coconut cream and oil, this aromatic broth is low in fat and KJS.
