recipes
Thai prawn and scallop soup
Serves: 4
Ingredients
- 1 tbsp oil
- 200g tiger prawns, tail on
- 6 scallops, cut in half
- ½ tsp finely chopped fresh chilli
- ½ tsp grated root ginger
- 1 tsp finely chopped lemon grass
- 200ml crème fraiche (Elmlea)
- 100g creamed coconut
- 600ml fish stock (Knorr fish stock pot)
- 1 tsp oyster sauce
- 1 tablespoon soy sauce
- 1 small tin bean sprouts
- Juice of 1 lime
- Bunch of fresh coriander, chopped
Method
Heat the oil in a large saucepan, then stir in the chilli, root ginger and lemon grass and cook for 2-3 minutes. Add in all the remaining ingredients except the bean sprouts, coriander and seafood, bring gently to the boil and simmer for 3-4 minutes. Add in the prawns and scallops and cook for just 2 minutes more. Remove off the heat, stir in the bean sprouts, coriander, juice of a lime and serve immediately.
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