THAI-INSPIRED SCALLOP SOUP
Time in the Kitchen: 20 minutes
Servings: 3
1 tablespoon butter
1 tablespoon finely chopped fresh ginger
2 garlic cloves, minced
½ pound scallops
1 can (13.5 ounces) coconut milk
2 cups chicken stock
1 red or orange bell pepper, cut into thin strips
2 scallions, thinly sliced
¼ cup freshly squeezed lime juice
¼ cup finely chopped basil
This is a simplified version of the Tom Kha soup with coconut broth that is served at many Thai restaurants. Lime juice is a key ingredient in the
soup, adding a refreshing and tart flavor that balances the richness of the coconut milk. Shrimp can be used in place of the scallops and if you like it
spicy, go ahead and add hot chili sauce at the end.
Heat butter in a deep saucepan over medium heat. Add ginger and garlic and sauté briefly.
Lightly salt scallops then add them to the pan. Sauté 2-3 minutes then add coconut milk, chicken stock, bell pepper and scallions.
Bring the soup to a gentle boil then remove from heat and stir in lime juice and basil.
Add salt or hot sauce to taste.
Macronutrient Profile (perserving)