Coconut Seafood Salad Soup with Chili Lime Roti Croutons

Prepare the Broth: In a large pot, combine the coconut milk, chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer over medium heat. The fragrance of lemongrass and kaffir lime will fill your kitchen, a promising start to the symphony of flavors to come.

Infuse the Flavors: Reduce the heat to low and let the broth simmer gently for about 15 minutes to allow the flavors to meld. This step is crucial for creating a deep and aromatic base.

Prepare the Seafood: While the broth simmers, prepare your seafood. Ensure the shrimp is peeled and deveined, the squid is cleaned and cut into rings, and the mussels are cleaned and debearded. Set aside.

Strain the Broth: Remove the lemongrass, galangal, and kaffir lime leaves from the broth using a slotted spoon and discard. This ensures a smooth and enjoyable texture.

Add Chili and Season: Stir in the chopped red chili, lime juice, fish sauce, and sugar. Taste and adjust the seasoning to your preference. The balance of spicy, sour, salty, and sweet is what makes this soup sing.

Cook the Seafood: Increase the heat to medium and gently add the shrimp, squid, and mussels to the broth. Cook for 3-5 minutes, or until the seafood is cooked through. Be careful not to overcook the seafood, as it will become rubbery.

Prepare Roti Croutons: While the seafood cooks, lightly brush the roti prata with vegetable oil. Grill in a grill pan or toast in a toaster oven until golden brown and crispy. Cut the grilled roti into bite-sized croutons. The crispy roti will provide a delightful textural contrast to the creamy soup.

Assemble and Serve: Ladle the coconut seafood soup into bowls. Garnish with chopped cilantro and sprinkle generously with the grilled roti croutons. Serve immediately while the soup is hot and the roti croutons are crispy.