Gluten-Free Vietnamese Seafood Stew with Lemongrass Broth

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 lbs mixed seafood (shrimp, fish fillets, mussels, clams)
• 4 stalks lemongrass, bruised and chopped
• 2
• inch piece fresh ginger, peeled and sliced
• 6 cups gluten
• free chicken or vegetable broth
• 2 tablespoons gluten
• free fish sauce
• 1 tablespoon sugar
• 1 cup coconut milk
• 1 bunch cilantro, chopped
• 4 green onions, sliced
• Salt and pepper to taste

Instructions

1. In a large pot, combine lemongrass, ginger, broth, fish sauce, sugar, and salt. Bring the mixture to a boil over medium high heat.
2. Reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
3. Add the coconut milk and seafood, then cook until the fish is flaky and shrimp are pink, approximately 8 minutes.
4. Remove from heat and garnish with cilantro and green onions before serving.

Chef’s Insight

Adjust the fish sauce to taste for the perfect balance of flavors - Allow the lemongrass to steep longer for a more pronounced aroma

Notes

Use fresh seafood for optimal taste and texture - Adjust the heat level with additional chili flakes or sriracha