food, Recipes

Spring vegetable and coconut broth

Micky Hoyle


Deliciously simple ingredients take on fresh and sophisticated appeal in a dish that balances taste, texture and colour.

spring vegetable and coconut broth with litchis and scallops

For the broth

125ml vegetable oil

A handful of fresh coriander

2.5cm piece of fresh ginger

1 Thai lime leaf

1 mild green chilli, to taste

3 curry leaves

2.5cm-long lemongrass stalk, chopped

1 garlic clove

3x410g tins coconut cream

25ml fish sauce

25ml soy sauce

12 fresh litches, pitted and juice reserved

300g spring vegetables (such as mange tout, tender-stem broccoli, fine beans and exotic mushrooms), shaved or finely sliced

For the scallops

25ml vegetable oil

Salt and pepper, to taste

6 large or 12 medium scallops

A squeeze of fresh lime juice

Method

To make the broth, blend the vegetable oil, coriander, ginger, lime leaf, chilli, curry leaves, lemongrass and garlic with a dash of water until it forms a paste. Pour into a saucepan and simmer for 2-3 minutes. Add the coconut cream, fish and soy sauces, litchis and shaved vegetables, bring to the boil and remove from the stovetop.

Heat a frying pan until hot and add 25ml vegetable oil. Season the scallops and sear for a few seconds on each side. Remove from the heat and set aside.

Spoon the vegetable broth, litchis and shaved vegetables into serving bowls and place the scallops on top of the broth. Squeeze fresh lime juice over each bowl and serve immediately.

SERVES 6