Coconut Lime Seafood Chowder (Wash)

  • 18 oz. Coconut milk
  • 18 oz. Fish stock
  • 2 Stalks lemongrass; sliced
  • 1 md Shallot; chopped
  • 2 Cloves garlic; chopped
  • 1/4 cup Cilantro; chopped
  • 2 Inches ginger root; chopped
  • 2 lg Limes; juice of
  • 2 Kiefer leaves
  • 3 lg Shitake mushrooms; sliced
  • 1/4 cup Corn starch
  • 1/4 cup Water
  • 6 Mediterranean mussels
  • 12 Manila clams
  • 12 Sea scallops
  • 12 Shrimp; size 16-20
  • 12 oz. Your favorite fish; cubed image placeholder

Garnishes: cilantro sprigs, sesame seeds, chili oil. Combine first 10 ingredients in a shallow saucepan and bring to a boil. Once mixture is at a boil, reduce temperature and simmer for 15 minutes.

Mix corn starch and water together and slowly add to the simmering mixture, whisking constantly. Allow contents to simmer for another 5 minutes. Pour broth mixture through a fine strainer and return to pan.

Bring broth back to a simmer and add fresh seafood. Cook until seafood is just done and shellfish have opened. Be sure not to overcook To serve, portion seafood amongst 6 bowls an dladle broth over.

Garnish with the cilantro sprigs, sesame seeds and chili oil.

Servings: 12 to 16
Submitted by: Recipe Group Member
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