Tom gathi hoi-shell (herbed scallop soup in coconut milk)

6 Servings

Ingredients

Quantity Ingredient
2 cups Scallops; or you can use a mixture of crab, shrimp, squid, or mussels
3 cups Coconut milk
2 Stalks lemon grass; sliced thin
5 Shallots; crushed
2 tablespoons Kaffir lime leaves; finely shredded
3 tablespoons Fish sauce; Thai
1 teaspoon Palm sugar
1 teaspoon Lime juice
2 tablespoons Tamarind sauce
7 Serrano peppers w/seeds; minced
Cilantro leaves; for garnish
Serrano pepper shredds; for garnish

Directions

Bring 1 cup of coconut milk to nearly boiling in a wok. Add lemon grass, shallots & lime leaves, stir. Add fish sauce, palm sugar, lime juice & tamarind sauce, mix well. Add 2 more cups of coconut milk, mix well, then add scallops(or other fish) & simmer, covered, till fish is cooked, about 4 ~ 5 minutes. Transfer to serving bowl & garnish.

Nut. Analysis per serving:

320 calories, 25 grams fat, 15 grams carbohydrates, 14 grams protein, 20 milligrams cholesterol, 405 milligrams sodium, 70 percent of calories from fat.

Recipe by: The Oriental Thai Cooking School in Bangkok Thailand Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@...> on Jan 11, 1998

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