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
Scallops in Mild Thai Bouillon
Scallops in Mild Thai Bouillon

Instructions

  1. 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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