Scallop and Lemongrass Soup - Image © 2011 John Hay
Scallop and Lemongrass Soup - Image © 2011 John Hay
Recipe: Scallop and Lemongrass Soup
Summary: A delicious easy clean soup
Ingredients
- 2 tablespoons peanut oil
2 garlic cloves, finely chopped
1 cm (1/3 in) ginger,
finely chopped small red chillies to taste,
finely chopped 2 spring onions (scallions), white part only,
finely chopped
1 litre (2 pints) fish stock
1 lemongrass stalk, finely chopped
250 g (9 oz) scallops with roe, washed and patted dry
fish sauce
coriander (cilantro) leaves
fried shallots
Instructions
- Heat the oil in a heavy-based pot and sauté the garlic, ginger and chilli until fragrant.
- Add the spring onions and sauté until wilted, then add the stock and lemongrass. Cover with a lid and simmer for 45 minutes.
- Strain the broth through a fine sieve and return to the heat. Bring to a gentle boil then add the scallops and cook for 1 minute.
- Add fish sauce to taste, 1 teaspoon at a time, stirring after each addition.
Quick Notes
Just remember not to overcook the scallops, you are just warming them. And with all seafood, make sure it is absolutely
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Thai
My rating:
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