Crayfish poached in a Thai spiced coconut milk broth is served with sautéed mushrooms and pak choy.
Combine the poaching liquor ingredients and simmer for a minute. Poach the crayfish in the liquor, then remove and keep warm. Pass the broth through a sieve.
Sauté the mushroom and pak choi and a separate pan and moisten with a little broth, add the crayfish, combine carefully and serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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