Seafood Thai Soup

This dish really brings you out to the Thai ocean.

Ingredients:


  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 cup mixed mushrooms, sliced
  • 4 cups chicken stock
  • 8 ounces fish stock
  • ½ 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
  • ½ cup coconut milk
  • Salt and pepper to taste

    Instructions:

    Heat oil in stockpot over medium heat. Add carrots and celery and sauté until tender. 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 Tip:

  • 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

    Cooking Wiser:

    • Omit coconut milk
    • Use low sodium soy sauce