Coconut and Seafood Soup with Garlic Chives
Ingredients Instructions Add half the chopped chives to the pan with the coriander stalks. Bring to the boil, then simmer gently for 20 minutes. Strain the stock. Rinse the pan, then add the oil and shallots. Cook over a medium heat for 5 to 10 minutes, stirring occasionally, until the shallots are just beginning to brown. Stir in the stock, coconut milk, the remaining lime leaves and half the fish sauce. Heat gently until the soup is just simmering and cook over a low heat for 5 to 10 minutes. Stir in the curry paste and the peeled prawns and cook for 3 minutes. Add the squid, cook for a further 2 minutes. Add the lime juice, if using, and season. Stir in the remaining fish sauce, chopped chives and the chopped coriander leaves. Serve in warmed, shallow bowls sprinkled with fried shallots. Yield: 4 servings Variations: You could also replace the squid with fresh mussels. Steam 1-1/2 pounds closed mussels in a tightly covered pan for about 3 minutes, or until the shells have opened. Discard any that remain shut, then remove the mussels from their shells. |