YIELDS
4 servings
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Ingredients
Spicy Lemongrass Soup
3
Tbsp olive oil
1
cup chopped galangal
1
cup chopped lemongrass
½
cup kaffir lime leaves
¼
cup peeled and chopped ginger
8
Thai chili, finely chopped
5
cloves garlic, crushed
1
cup celery and onion
1
cup chopped carrot
8
L cold water
½
cup Thai basil stems and cilantro
1
cup palm sugar
3/10
cup fish sauce
¾
cup lime juice
12
scallops
¼
mussel, precooked meat only
¼
lb(s) clam, precooked meat only
coconut milk, to taste
Garnish
¼
cup Thai basil, julienned
¼
cup cilantro leaves
¼
cup tomato, concasse
¼
cup snow peas, blanched, thinly, sliced
cilantro oil
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Directions
Step 1
In a large pot over medium high heat add oil. Add galangal, lemongrass, lime leaves, ginger, chilies, garlic, chopped onion, celery, and carrots. Sweat for 10 – 15 minutes or until you breath in the aromatics. The chili can be caught at the back of your throat leaving a little burning sensation. Pour cold water over and add the cilantro & basil stems, palm sugar, fish sauce and lime juice. Bring to a boil, remove from heat, and strain.
Step 2
Finish soup by reheating it over medium heat. Add seafood, and coconut milk (shake can well to emulsify, this will ensure it does not split). Do not allow soup to boil. Season with salt and a little more lime juice. Add garnish to bowl and pour soup over. Drizzle cilantro oil around and serve immediately.