Coconut Seafood Broth

• 1 Egg noodles/ spaghetti - 150gms
• 1 Seafood Cocktail(mixture of shell fish and soft fish) - 250gms - use any kind of fish
• 1 Asparagus - 4nos
• 400 ml Coconut milk -
• 1 Red curry paste - 1 1/2 tbsp.
• 1 Spring onions - 1 bunch
• 1 Red peppers - 1 nos (finely sliced)
• 300 ml Chicken Stock -
• 1 Fish Sauce - 4-6 tbsp.
• 1 Soy sauce - 3-5 tbsp.
• 2 tbsp Olive oil -
• 1 Fresh herbs - I used tarragon and coriander (can use any of your choice)
• 1 Sugar :1-2 tbsp as per taste.
• 1 small onion, thinly sliced
• 1 Kafir lime leaves or zest of a lime - 1/2tsp.
• 2 -3 inch of fresh ginger or galangal
• 1 Salt - as per taste.

1. Take a thick bottomed pan and add oil and let it heat.
2. Add the onions, ginger and red curry paste and saute it for 5 minutes or onions have become translucent.
3. Now add the coconut milk, fish sauce, soy sauce, sugar and salt and the herbs(save a little for garnishing).
4. Allow this mixture to boil for about 4-5 minutes.
5. Now add the chicken stock (can use any stock or just plain water).
6. Add the noodles or spaghetti and allow them to cook according to packet instructions in the broth( this allows the noodles to absorb in all the taste of the broth).
7. Add the spring onions and asparagus and allow to cook.
8. (Can also use mushrooms)
9. After the noodles have cooked about 75% add the sae food cocktail and allow it cook in the mixture for about 10-15 minutes.
10. Take of the heat and garnish with the remaining herbs and serve hot.

egg, fish, coconut milk, red curry, onions, red peppers, chicken, soy sauce, olive oil, coriander, sugar, onion, lime, ginger, salt

Taken from cookpad.com/us/recipes/347812-coconut-seafood-broth (may not work)