Pipis in Spicy Lemongrass Tomato Broth

Serves 4

- to cook

Complexity - Easy


1/3 cup (80ml) vegetable oil

4 eschalots, thinly sliced

4 garlic cloves, thinly sliced

1 lemongrass stalk, halved and bruised

2 kaffir lime leaves

5cm piece (25g) ginger, thinly sliced

5cm piece (25g) galangal, finely grated

1/2 bunch coriander, stems finely chopped, leaves picked and finely chopped

1 long red chilli, finely chopped, plus extra to serve

2 tbs fish sauce

2 tbs sambal oelek

500g ripe tomatoes, finely chopped

200g grape tomatoes

1kg pot-ready pipis, purged

Lime wedges, to serve


1. Heat oil in a wok over high heat.

Add eschalot, garlic, lemongrass, lime leaves, ginger, galangal, coriander

stems and chilli, and cook for 5-6 minutes or until caramelised and fragrant.

2. Add fish sauce, sambal oelek and tomatoes, and cook for 6-8 minutes

until softened and juicy. 

3. Add the pipis, cover with a lid and cook for 6-7 minutes until the pipis have opened.

Discard any unopened pipis. 

4. Serve topped with extra chilli, coriander leaves and lime wedges.


Enjoy this one pan dish, perfect for summer with its zesty freshness and spice kick. This article was originally published on delicious.com.au and reposted with permission. Recipe by Georgie Esdaile, photography by Nigel Lough and styling by Kirsten Jenkins.