Summary

Ingredients

• 500 g scallop (s), only the meat without the roe, halve if necessary if too bi
• 2 cans coconut milk, (50 ml each)
• 2 sticks lemongrass, cut into 3cm pieces
• 5 shallot (s), finely diced
• 3 tablespoon kaffir lime leaves, finely chopped
• 4 tablespoon fish sauce, (Nam Pla)
• 1 tablespoon palm sugar, light (ground), alternatively brown sugar
• 2 tablespoon lime juice
• 2 tablespoon tamarind paste
• 5 m chilli pepper (s), cut into fine rings
• 4 cm galangal, fresher, cut into 1 wide slices
• Coriander greens, for garnish

Print Recipe Pin Recipe

Instructions

1. Bring 1/3 of the coconut milk to the boil, season with lemongrass, shallots, lime leaves, fish sauce, palm sugar, lime juice, tamarind stock and some chilli (the rest for the garnish). Then add the rest of the coconut milk and the scallops, simmer gently until the mussels are cooked through.
2. Garnish the finished soup with plucked coriander and a few chili rolls and serve hot.
3. If you like, you can also serve Asian fragrant rice.
4. Annotation:
5. The scallops can also be exchanged for any firm fish fillet (cut into bite-sized pieces) or prawns!