Scallop soup in coconut milk

Ingredients for 4 servings:

• 500 g scallop(s), only the meat without roe, halve if too big
• 2 cans of coconut milk (250 ml each)
• 2 stalk(s) lemongrass, cut into 3cm pieces
• 5 shallots, finely diced
• 3 tbsp kaffir lime leaves, finely chopped
• 4 tbsp fish sauce (Nam Pla)
• 1 tbsp palm sugar, light (crushed), alternatively brown sugar
• 2 tbsp lemon juice
• 2 tbsp tamarind paste
• 5 m.-sized chili pepper(s), cut into fine rings
• 4 cm galangal, fresh, cut into 1 cm wide slices
• Coriander leaves, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tom Gathi Hoi Shell – an Asian delicacy

Bring 1/3 of the coconut milk to a boil, season with lemongrass, shallots, lime leaves, fish sauce, palm sugar, lime juice, tamarind juice, and a little chili (reserve the rest for garnish). Then add the remaining coconut milk and the scallops, and simmer gently until the scallops are tender. Garnish the finished soup with torn cilantro and a few chili curls and serve hot. Serve with fragrant Asian rice, if desired. Note: The scallops can also be substituted for any firm fish fillet (cut into bite-sized pieces) or shrimp!