Scallop and Lemongrass Soup

Scallop Lemongrass Soup

Scallop and Lemongrass Soup - Image © 2011 John Hay

Recipe: Scallop and Lemongrass Soup

Summary: A delicious easy clean soup


  1. 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


  1. Heat the oil in a heavy-based pot and sauté the garlic, ginger and chilli until fragrant.
  2. Add the spring onions and sauté until wilted, then add the stock and lemongrass. Cover with a lid and simmer for 45 minutes.
  3. 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.
  4. 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: 5 stars:  ★★★★★ 1 review(s)

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