Thai food has its own delicious taste and flavor, and Thai Seafood Soup is a beloved classic. I use shrimp in my recipe though the soup is often also made with all sorts of other seafood items.
Serves 6
Prep time: 20 minutes
Total time: About an hour
Ingredients:
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 cup mixed mushrooms, sliced
- 4 cups chicken stock
- 8 ounces fish stock
- 1/2 pound 20/25 count scallops
- 1 pound 21/25 count shrimp, peeled and deveined
- 2 scallions, thinly sliced
- 3- 3 inch pieces lemongrass, smashed
- 1 large carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1 lime, juiced and zested
- 1 tablespoon fresh ginger, grated
- 1/2 cup cilantro leaves chopped
- 1 tablespoon soy sauce
- 1 tablespoon red-pepper flakes
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions:
Heat oil in stockpot over medium heat.
Add carrots and celery and sauté until tender.
Add mushrooms and garlic and sauté 1 to 2 minutes being careful not to burn garlic.
Add stocks, lemongrass and simmer for 20 minutes to allow flavors to develop.
Add scallops, shrimp and simmer 5 minutes.
Add soy sauce, ginger, coconut milk, salt and pepper, lime zest and juice and red pepper.
Cook another 2 minutes.
Remove from heat.
Add cilantro and discard lemongrass before serving.
Terri's Tips:
- Make chicken and fish stock in advance and freeze in 1 cup containers. Use as needed.
- I use button, shitake and baby portabella mushrooms in this recipe l
Cooking wiser...
- Omit coconut milk
- Use low sodium soy sauce.