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Crab, Prawn, Fish, Lemongrass and Coconut Soup

Sheeneagh’s main course recipe from week 4 of Come Dine With Me Australia.
NOTE. You can use a variety of seafood for this dish (less seafood for a starter...more seafood when serving as a main)


  • 1 large ling fillet chopped into bite size pieces

  • 15 large green king prawns

  • 2 green blue swimmer crabs about 200g each

  • 4 golden shallots coarsely chopped

  • 5cm piece of ginger coarsely chopped

  • 2 garlic cloves crushed

  • 1 stalk of lemongrass white part only thinly sliced

  • 1 small red chilli finely chopped

  • 2 tablespoons olive oil

  • 1 can of chopped tomatoes

  • 750ml fish stock

  • 250ml coconut cream

  • 1 tbsp fish sauce and juice of two limes

  • And a bunch of coriander coarsely chopped to serve

  • Crusty bread


  • 1.

    Cut the fish into bite size pieces and set aside (back in the fridge while preparing the meal)

  • 2.

    Pound the shallots ginger garlic lemongrass and chilli in the pestle to a fine paste

  • 3.

    Heat the olive oil in a wide saucepan over medium heat add the past and sweat until soft and fragrant (2 minutes approx)

  • 4.

    Add the tomatoes and crab and cook 2 -3 minutes then the other seafood and the fish stock (enough to half cover the seafood) then reduce the heat to very low simmer, covered cook through (approx 7 minutes). Add the coconut cream then season to taste with the fish sauce lime juice and salt. Plate up immediately and scatter coriander on top. Serve with loads of crusty bread

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