Thai Seafood Soup
Try this healthy seafood soup bursting with omega-rich fish, scallops and shrimp. Thai flavors of coconut milk, ginger citrus and lemongrass compliment the fish beautifully.
Preparation Time10 min
Cooking Time20 min
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 piece fresh ginger, about 3/4-inch cube, chopped
- 2 stalks lemongrass, if available, minced
- 1 jalapeno or serrano chili pepper, chopped
- 1 cup dry white wine
- 2 1/2 cups fish stock or clam juice
- 2 1/2 teaspoons fish sauce (nam pla)
- 1/2 pound firm-fleshed white fish, such as halibut
- 1/2 pound each: large peeled shrimp, sea scallops
- 1/3 cup unsweetened coconut milk
- 1 large tomato, diced
- 1/2 cup mixed chopped fresh herbs, such as mint, cilantro and basil
- 4 lime wedges
Instructions
- 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.
- 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.
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