Thai Shrimp and Scallop Chowder
Andrea
ingredients
- 2 quarts chicken broth
- 3 cloves garlic
- 1/2 t red pepper flakes
- 4 stalks lemon grass, minced (or 1/2 c dried)
- 3 pieces galangal (Thai ginger) or 4 thin slices gingerroot
- 6 scallions, minced
- 2 T grated lime zest
- 1/2 c minced mint leaves
- 1/2 c mined basil leaves
- 1/2 c minced coriander leaves
- 6 red bliss potatoes, peeled and quartered
- 2 c unsweetened coconut milk
- 1/2 lb large shrimp, cleaned and cut into 1/2 inch chunks
- 1/2 lb bay scallops
- 1/2 t salt
- 1 t ground pepper
directions
- 1
*In a large saucepan over medium heat, combine chicken broth, garlic, pepper flakes, lemon grass and galangal or ginger and simmer 1 hour. Strain stock into a clean saucepan and set aside.
- 2
*In a medium mixing bowl combine scallions, lime zest, mint, basil and coriander and set aside.
- 3
*Heat reserved stock over medium heat. Add potatoes and simmer gently, about 10 minutes. Lower heat. Do not allow soup to boil after this point. Add coconut milk, shrimp, and scallops. Heat until shellfish is cooked through, about 5 minutes. Season with salt and pepper. Garnish with herb mixture.
Source: Anne
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