Saffron and Coconut Broth
Saffron Coconut Broth with Prince Edward Mussels, Thai Basil, Spanish Octopus, Confit Tomato, Snap Peas, and Fresh Ahi
Soothing saffron coconut broth tames the intense flavor profiles of this combination of fresh seafood, tangy tomatoes, and fresh snap peas, to allow your taste buds to experience something extraordinary.
Spring is a truly fantastic time of year for culinary enthusiasts! The young, freshness of vegetables like snap peas and new growth on herbs is unmatched but the evening chill lends itself well to indulging in comfort food.
That's precisely why we developed our saffron coconut broth. It pairs beautifully with seafood and fresh veggies, but don't be afraid to try it with chicken, lamb, tofu, or any other protein your heart desires!
We've married some of our favorite seafood varieties with confit tomato, crisp snap peas, refreshing Thai basil, and bathed them in this rich and comforting safron coconut broth for this incredible spring dish.
Here's the recipe for Saffron Coconut Broth!
Ingredients for saffron broth:
- 1 can coconut milk
- 4 oz chicken stock
- 2 kefir lime leaves
- 1 tablespoon chopped ginger
- 1 oz small diced shallot
- 1 clove fresh chopped garlic
- 2 oz brown sugar
- .5 gram Saffron
How to make the coconut saffron broth:
Sweat the garlic, shallot, and ginger in a small pot until aromatic and slightly tender.
Deglaze with chicken stock and bring to a boil.
Using mortar and pestle slightly grind Saffron to break down and help release color and flavor properties.
Add saffron to boiling liquid and let steep.
Once well-steeped, add coconut milk and bring just up to a simmer adding Kefir lime leaves and sugar.
Reserve for use in your favorite clam or mussel dish and enjoy.
Leave a comment
Comments will be approved before showing up.