- STEP 1
Blend half the red chilli, stalks from the coriander, garlic cloves and the piece of ginger with the coconut milk.
- STEP 2
Pour the mixture into a saucepan and heat on a medium heat for five minutes with the lemongrass stalk.
- STEP 3
After 5 minutes add the prawns and mussels, and turn the heat to medium high so it is at a steady boil.
- STEP 4
Cover the pot and leave for four minutes – the mussel shells should be open and the prawns should be pink. Remove the lemongrass and discard.
- STEP 5
Pour into your serving bowl and squeeze a lime over the mixture, along with the chopped coriander leaves and remaining chopped red chilli.
- STEP 6
Serve with some sliced bread to soak up the cooking broth.