Name: Seafood in Chili Lemongrass Coconut Broth
Yield: 1
Ingredients: 180.0g Knorr Shrimp Seasoning Powder 1kg; 90.0g Knorr Chicken Broth Base 1.5kg; 90.0g Knorr Sinigang Sa Sampalok Mix 1kg; 180.0g Sambal, market-form; 9.0l Water; 1125.0ml Coconut Cream; 70.0ml Fish Sauce; 45.0g Kaffir leaves; 20.0g Lemongrass, bruised; 5.0g Knorr Chicken Powder 1kg; 250.0g Prawns, peeled and deveined; 250.0g Squid, cross-hatch sliced; 300.0g Mussels, cooked; 100.0g Oyster mushrooms; 3.0g Knorr Lime Powder 400g; 1.0g Fish sauce to taste; 10.0g Coriander Leaves, washed and trimmed

Inspired by Thailand’s Tom Yum Goong, this broth is fired up with sambal paste for full flavours and ease of preparation!

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Preparation

Paste Preparation
- Combine Knorr Shrimp Powder, Knorr Chicken Broth, Knorr Sinigang sa Sampalok Mix and sambal in a bowl and mash them together to a paste.
Broth Preparation
- In a stock pot, put the water and bring to a boil.
- Add the paste mixture, coconut cream, fish sauce, kaffir leaves, and lemongrass and mix thoroughly until the paste or any solids dissipate.
- Simmer and keep hot.
Seafood Preparation
- Season the prawns and squid with Knorr Chicken Powder.
- Add the prawns to the simmering broth.
- Halfway through the cooking of the prawns, add the squid.
- Add the cooked musells, then the mushrooms.
- Taste and adjust the seasoning with fish sauce.
- Turn the heat off and add Knorr Lime Powder for a citrus and refreshing finish.
Garnish and Presentation
- Transfer the broth and the seafood into a serving bowl.
- Rice noodles may be added to make a soupy noodle dish.
- Chop the coriander leaves and garnish.

Seafood in Chili Lemongrass Coconut Broth

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Ingredients

Paste Preparation

Broth Preparation

Seafood Preparation

Garnish and Presentation