Scallop Tom Kha Thai Soup

I tried this last night and loved it! Of course I changed the recipe and used prawns instead of scallops and added garlic and onion and served it with brown rice. But that was it!  It’s definitely a keeper. Wait a minute I also substituted chicken for veggie stock and I used only one can of coconut.

This was passed on from a friend who found it in Coastal Living magazine.

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How to Make It

Step 1

Combine stock, coconut milk, lemongrass, and ginger in a medium saucepan. Cover and bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and let stand 10 minutes. Pour through a fine-mesh strainer, and discard solids.

Step 2

Return coconut milk mixture to pan; bring to a boil over high. Stir in mushrooms, sambal oelek, lime juice, fish sauce, and honey. Reduce heat to medium, and simmer until mushrooms are tender, 5 to 7 minutes. Remove from heat, and immediately stir in scallops, 2 tablespoons of the basil, and 2 tablespoons of the cilantro. Divide mixture evenly among 6 bowls, and top with remaining 2 tablespoons each basil and cilantro. Drizzle with chili oil, if desired, and serve immediately.

 

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Filed under Asian - Curries, Recipes, Uncategorized

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