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Title: Thai-Flavored Seafood Soup
Categories: Soup Thai
Yield: 3 Servings
| 2 | tb | Vegetable oil |
| 1 | md | Onion; chopped |
| 1 | Clove garlic; chopped | |
| 1 | Piece fresh ginger; 1" cube | |
| 2 | Stalks lemongrass; if available, minced | |
| 1 | Jalapeno or serrano chili pepper; chopped | |
| 1 | c | Dry white wine |
| 2 1/2 | c | Fish stock or clam juice |
| 2 1/2 | ts | Fish sauce (nam pla) |
| 1/2 | lb | Firm-fleshed white fish; such as halibut |
| 1/2 | lb | Large peeled shrimp |
| 1/2 | lb | Sea Scallops |
| 1/3 | c | Unsweetened coconut milk |
| 1 | lg | Tomato; diced |
| 1/2 | c | Mixed chopped fresh herbs; such as mint, cilantro and basil |
| 4 | Lime wedges |
1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion, garlic, ginger, lemongrass and chili; cook, stirring often, until onion begins to soften, 4 minutes. Add wine; heat to a boil. Add stock or juice and fish sauce. Heat to a boil; reduce heat and simmer 5 minutes.
2. Add fish, shrimp and scallops; cook gently, just until fish is cooked through, 3 to 4 minutes. Just before it is done, stir in coconut milk and tomato. Remove from heat and serve with a sprinkling of herbs and lime wedges.
Preparation time: 20 minutes. Cooking time: 15 minutes.
Posted by Rebecca Radnor, rec.food.recipes, 12/94. Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.
Internet: jphelps@shell.portal.com, jphelps@best.com, or juphelps@delphi.com
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