Thai-Inspired Scallop Soup
- 1 tablespoon butter
- 1 tablespoon finely chopped fresh ginger
- 2 garlic cloves, minced
- ½ pound scallops
- 1 can (13.5 ounces) coconut milk
- 2 cups chicken stock
- 1 red or orange bell pepper, cut into thin strips
- 2 scallions, thinly sliced
- ¼ cup freshly squeezed lime juice
- ¼ cup finely chopped basil
Instructions:
This is a simplified version of the Tom Kha soup with coconut broth that is served at many Thai restaurants.
- Heat butter in a deep saucepan over medium heat. Add ginger and garlic and sauté briefly.
- Lightly salt scallops then add them to the pan. Sauté 2-3 minutes then add coconut milk, chicken stock, bell pepper and scallions.
- Bring the soup to a gentle boil then remove from heat and stir in lime juice and basil.
- Add salt or hot sauce to taste.