Red Thai Seafood Broth
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50 | g | KNORR Blue Dragon Thai Green Curry Paste |
| 5 | g | KNORR PROFESSIONAL Pureed Herbs Ginger |
| 10 | g | Lemongrass finely sliced |
| 0.5 | kg | Pak Choi trimmed and separate leaves |
| 125 | g | Oyster Mushrooms prepared and torn |
| 200 | g | Shellfish, prawns (raw) |
| 200 | g | Salmon fillet strips |
| 1.5 | l | KNORR Paste Bouillon Clear Chicken |
| 50 | ml | Fish sauce |
| 50 | ml | JIF Lemon Juice 250ml |
| 100 | g | Spring onions thinly sliced |
| 15 | g | Coriander chopped |
Preparation
Advance preparation
Wash and prepare the vegetables. Warm the soup bowls.
Method
1. Place the Thai paste and ginglemon grass, chilli and ginger in a wok bring to a high heat and add the salmon and prawns, stir fry for a minute until the fish lose their rawness.
2. Add the lemon grass, pack choi and mushrooms, strir fry for two to three minutes, add the hot bouillon and fish sauce, bring to the boil add the sprong onions and coriander.
3. Serve in the warmed bowls.
Handy Hint
The red thai paste can be substituted with a variety of KNORR International Pastes of your choice.
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
