Scallops in Mild Thai Bouillon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 scallop (s) without corail
- 1 tomato (s), cut into small cubes
- 20 cl coconut milk
- 1 stalk lemongrass, finely chopped
- 20 g iner, fresh, finely chopped
- 1 teaspoon, heaped curry paste, green Thai
- 60 cl chicken broth
- 2 kaffir lime leaves
- 1 bunch coriander greens, the leaves
- Lime juice
- salt
- pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Heat the chicken broth. Add the curry paste, lemongrass, kaffir lime leaf and ginger and simmer for about 10 minutes. Filter the broth through a sieve, add the diced tomatoes and coconut milk, put in the scallops and let them steep for about 5 minutes. Season to taste with salt, pepper and possibly a little lime juice and a pinch of sugar. Serve the broth with 3 mussels each on a plate, garnished with coriander leaves.
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