Summary

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

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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.