Spring vegetable and coconut broth with litchis and scallops

Deliciously simple ingredients take on fresh and sophisticated appeal in a dish that balances taste, texture and colour.
spring vegetable and coconut broth with litchis and scallops
For the broth
125ml vegetable oil
A handful of fresh coriander
2.5cm piece of fresh ginger
1 Thai lime leaf
1 mild green chilli, to taste
3 curry leaves
2.5cm-long lemongrass stalk, chopped
1 garlic clove
3x410g tins coconut cream
25ml fish sauce
25ml soy sauce
12 fresh litches, pitted and juice reserved
300g spring