Thai-Style Scallop Soup
Thai-style scallop soup is a recipe featuring fresh ingredients from the mussel category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red chili pepper
- 0.5 bunch cilantro
- 1 stalk leek
- 150 g corn kernels
- 1 tbsp plant oil
- 750 ml fish stock (or vegetable stock)
- 200 g rice noodles
- 12 scallops (cleaned, no coral)
- 100 ml coconut milk
- 1 tbsp lime juice
- 2 tsp light soy sauce
Instructions
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1.
Wash the chili pepper, cut it lengthwise in half, remove the seeds and slice or chop the flesh into strips. Wash the cilantro leaves, shake dry and tear the leaflets from the stems.
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2.
Wash the leek and cut into thin rings. Slice the corn into rounds. In a large pot heat the oil, sauté the leek and corn for about 2 minutes, deglaze with stock and simmer for 3 minutes. Add the rice noodles and cook for another 8-10 minutes.
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3.
Meanwhile pat the scallops dry and quickly sear them in clarified butter on both sides. Season the soup with coconut milk, lime juice and soy sauce. Serve in bowls, arrange the scallops on top and garnish with chili and cilantro.
