Lemongrass scallop soup

4 Servings

Ingredients

Quantity	Measure	Ingredient
2	tablespoons	Olive oil
2	tablespoons	Scallions(white only),diced
		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

Directions

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).