Thai Style Seafood Broth
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10 | g | Lemongrass finely sliced |
| 5 | g | Ginger fresh finely chopped |
| 1.2 | l | KNORR Paste Bouillon Clear Chicken |
| 125 | g | Oyster Mushrooms prepared |
| 0.5 | kg | Pak Choi trimmed and separate leaves |
| 300 | g | Shellfish, prawns (raw) |
| 600 | g | Mussels |
| 50 | g | KNORR PROFESSIONAL Pureed Herbs Chilli |
| 10 | g | Spring onions thinly sliced |
| 90 | ml | Lime juice |
| 5 | g | Coriander chopped |
Preparation
Advance preparation
Wash the fresh mussels twice in a sink of cold water, pulling off the beard and discarding any that are broken or do not close when tapped sharply. Frozen mussels should already be prepared but still go through the check. Warm the soup bowls.
Method
1. PLace the lemon grass, chilli and ginger in a soup pan with the chicken bouillon, bring to the boil, cover and simmer gently for 20 minutes, strain into a clean pan, chill rapidly, cover and refrigerate until required for use.
2. Place the mussels in a saute pan, cover and steam over a high heat for 4-5 minutes. Discard any mussels that do not open. Reserve one third of the mussels and shell the remainder.
3. Place all the mussels in a bowl and strain over their cooking juices, removing any grit.
4. Bring the chicken broth to the boil, add the pak choi, mushrooms and shelled raw prawns, bring to the boil and simmer for 1 minute. Add the mussels and liquor to the pot and heat through. Add the lime juice.
5. Serve in the warmed soup bowls garnished withn spring onions and chopped fresh coriander.
Handy hints
Consider using KNORR Seafood Finishing Bouilon at the end to give an added flavour of shellfish.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
