in Soup Recipes, Thailand

Scallops in mild Thai broth

updated

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Ingredients for 4 servings:

  • 12 scallop(s) without coral
  • 1 tomato(s), in small cubes
  • 20 cl coconut milk
  • 1 stalk of lemongrass, finely chopped
  • 20 g fresh ginger, finely chopped
  • 1 tsp, heaped curry paste, green Thai
  • 60 cl chicken broth
  • 2 kaffir lime leaves
  • 1 bunch of coriander leaves
  • Lime juice
  • Salt
  • pepper
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and easy to prepare

Heat the chicken broth. Add the curry paste, lemongrass, kaffir lime leaf, and ginger, and simmer for about 10 minutes. Strain the broth through a sieve, add the diced tomatoes and coconut milk, add the scallops, and let stand for about 5 minutes. Season to taste with salt, pepper, and a little lime juice, if desired, and a pinch of sugar. Serve the broth with three scallops on each plate, garnished with coriander leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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