Lemongrass scallop soup

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Scallions(white only),diced
\N \N Glove garlic, minced
4 cups Chicken stock
¼ cup Parsley,destemmed/minced
½ cup Loosely pkd dried lemongrass
3 xes Drops hot chile sauce/tbasco
¼ teaspoon Soy sauce
¼ pounds Scallops, cut bite size

In large saucepan, heat the oil and lightly saute the scallions and garlic for 2-3 minutes. Add the chicken stock, parsley, lemongrass, chile sauce, and soy sauce. Bring the ligquid to a boil, cover, and simmer the soup for 1 hour. Strain the stock, discarding the vegetables. Return the soup to the rinsed saucepan and bring it to a simmer. Add the scallops and cook briefly (about 1 minute).

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