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Indonesian shellfish and cuttlefish broth
Fruit and vegetables
1
mango
, peeled and roughly chopped
2 green
chillies
, roughly chopped
1 Thai red
chilli
, deseeded and roughly chopped
2
lemongrass
sticks, roughly chopped
2 tbsp roughly chopped fresh
coriander
stalks
6
spring onions
, roughly chopped
4
garlic
cloves, roughly chopped
1 small piece of
galangal
, peeled and roughly chopped
2
garlic
cloves, roughly chopped
1 red
chilli
, diced
1 tsp peeled and minced fresh
galangal
3 small Thai
shallots
, peeled and thinly sliced
2
limes
, juice only
1 tbsp roughly chopped fresh
coriander
leaves
1 tbsp roughly chopped fresh
Thai basil
Tins, packets and jars
400ml/14fl oz
coconut milk
Cooking ingredients
handful salted
peanuts
2–4 tbsp Thai
fish sauce
1 tbsp
vegetable oil
soy sauce
, to taste
Meat, fish and poultry
3 small to medium fresh
cuttlefish
, around 450g/1lb in weight, cleaned
400ml/14fl oz
fish
stock
1 small cooked
lobster
, cut into pieces, head discarded
250g/9oz
mussels
, scrubbed and debearded
250g/9oz
clams
, scrubbed and debearded
250g/9oz
prawns
, peeled and butterflied
Other
4
lime leaves
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