- 1 red chilli, chopped
- small pack coriander, leaves and stalks separated
- 2 garlic cloves
- 1 thumb-sized piece ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 x 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 lemongrass stalk
- 200g raw king prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 500g mussels, cleaned
Once regarded as the poor relation of the shellfish family because of their small size and…
- 1 lime, cut into wedges
The same shape, but smaller than…
- crusty bread, to serve
Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.