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

Knorr Shrimp Seasoning Powder 1kg

Knorr Chicken Broth Base 1.5kg

Knorr Sinigang Sa Sampalok Mix 1kg

Broth Preparation

Seafood Preparation

Knorr Chicken Powder 1kg

Knorr Lime Powder 400g

Garnish and Presentation