Brigitte Hafner: Crab, prawn, lemongrass and coconut soup

1.Cut fish into bite-sized pieces and set aside. Remove outside shell and gills of crab (discard), rinse crab and cut into quarters, set aside.

2.Pound shallot, ginger, garlic, lemongrass and chilli in a mortar and pestle to a fine paste. Heat olive oil in a wide saucepan over medium heat, add shallot paste and sweat until soft and fragrant (4-5 minutes). Add tomato and crab, cook for 2-3 minutes, add fish, prawns and stock (enough to half-cover the seafood), then reduce heat to very low and simmer, covered, until seafood is just cooked through (6-8 minutes). Add coconut cream, then season to taste with fish sauce, lime juice and salt. Serve immediately scattered with coriander.