Prawn and coconut broth with flat-leaf parsley
Prawn and coconut broth with flat-leaf parsley. Prepared with fresh flat-leaf parsley instead of coriander.
Active time20 min
Cooking12 min
Total27 min
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Ingredients
- 150 g fresh shimeji mushrooms
- 2 sticks of lemongrass
- 1 lime
- 10 g fresh flat-leaf parsley
- 300 g raw peeled prawns
- 800 ml vegetable stock
- 200 ml coconut milk
Preparation
Trim the earthy base from the mushrooms and separate them. Lightly crush the lemongrass stalks. Squeeze the lime; wash and finely chop the flat-leaf parsley.
150 g fresh shimeji mushrooms2 sticks of lemongrass1 lime10 g fresh flat-leaf parsley- knife
Simmer the stock with the lemongrass for 5 minutes. Add the mushrooms and coconut milk and cook for 4 minutes.
800 ml vegetable stock200 ml coconut milk- saucepan
- spoon
Add the prawns and cook for around 3 minutes until opaque. Remove the lemongrass and add the lime juice and flat-leaf parsley.
300 g raw peeled prawns- saucepan
- spoon
Allergens
- Celery
- Crustaceans
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration