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