Vietnamese lemongrass coconut seafood soup
My Vietnamese lemongrass coconut seafood soup has a mouthwatering medley of spot prawns, mussels, and clams bathed in an aromatic and rich broth.
Servings: 4 servings
Ingredients
- 1 pound spot prawns
- 1 pound clams
- 1 pound mussels
- 2 stalks of lemongrass, pale inner green core, cut into 2 inch batons and crushed
- 5 makrut lime leaves, crushed with the back of a knife
- 1 1-inch ginger knobs, smashed
- 2 shallots, chopped
- 4 cloves of garlic, roughly chopped
- 2 tbsps tomato paste
- 2 cups shellfish stock / fish stock
- 1 can coconut cream, 14 ounces
- 2 ounces palm sugar
- 2 tbsps fish sauce
- 1/4 cup cilantro, chopped for serving
Instructions
- Heat oil in a large nonstick saucepan over medium heat.
- Add lemongrass, lime leaves, ginger, shallot, and garlic and cook until they become fragrant and soft, about 3 minutes.
- Add tomato paste, shellfish stock, coconut milk, fish sauce, and palm sugar and bring to a boil. Simmer for 10 minutes.
- Put the prawns in the pan and cook for 2 minutes.
- Add the mussels and clams and cook for 3 minutes with the pan covered and until the shellfish have opened. Discard any clams and mussels that didn't open.
- Taste the broth and and adjust with additional fish sauce, sugar, or stock to your taste.
- Transfer the seafood to serving bowls, ladle the soup in the bowl, garnish with cilantro and serve immediately.