Active Time: 25 MinsTotal Time40 Mins
Yield: Serves 6
We’ve subbed bay scallops for the typical tofu and chicken in this quintessential Thai coconut soup (Tom Kha Gai), for even more flavor and sweetness.
- 4 cups chicken stock
- 2coconut milk, well-shaken and stirred
- 3fresh lemongrass, cut into 1-in. pieces (1 1/4 cups) and smashed
- 1fresh ginger, peeled and cut into 1/4-in. slices
- 8 ounces fresh Eryngil mushrooms, sliced (3 cups)
- 1/4 cup sambal oelek ground fresh chili paste (such as Huy Fong)
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- 3 tablespoon fish sauce
- 2 teaspoon honey
- 1 1/2 pound bay scallops, drained, rinsed, and patted dry
- 4 tablespoons packed fresh basil leaves, divided
- 4 tablespoons packed fresh cilantro leaves, divided
- chili oil (such as Lee Kum Kee) (optional)
How to Make It
Combine stock, coconut milk, lemongrass, and ginger in a medium saucepan. Cover and bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and let stand 10 minutes. Pour through a fine-mesh strainer, and discard solids.
Return coconut milk mixture to pan; bring to a boil over high. Stir in mushrooms, sambal oelek, lime juice, fish sauce, and honey. Reduce heat to medium, and simmer until mushrooms are tender, 5 to 7 minutes. Remove from heat, and immediately stir in scallops, 2 tablespoons of the basil, and 2 tablespoons of the cilantro. Divide mixture evenly among 6 bowls, and top with remaining 2 tablespoons each basil and cilantro. Drizzle with chili oil, if desired, and serve immediately.
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