FOFF Thai Scallop Soup

by Joanne on June 21, 2012

Chef Carla Vavala offered a wonderful recipe for Thai Chicken Soup in her book Fusion of Food and Friends.  I used all the wonderful flavors of that recipe but changed the focus from chicken to scallops.  Nice!  If I do say so myself.

FOFF Thai Scallop Soup1

I used whole wheat egg noodles to really give the dish a healthy kick.

Found on page 36 of the book “Fusion of Food and Friends” by Carla Vavala.

FOFF Thai Scallop Soup2

  • 1 1/2 TBS olive oil
  • 1 small onion, chopped
  • 5 tsp minced garlic
  • 1 1/2 tsp ground coriander
  • 3/4 tsp ground ginger
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp red pepper (cayenne)
  • 32 oz No-Chicken Broth
  • 14 oz can Lite Coconut milk
  • 1 1/2 TBS Asian fish sauce (found in the ethnic specific aisle in the grocery store)
  • 1 1/2 tsp salt
  • zest from one lime
  • 1/2 lb whole wheat egg noodles – cook according to package al dente
  • 1 lb fresh sea scallops
  • juice from one lime
  • 3 TBS basil, chopped
  • *I added chopped asparagus for vegetables

In a large pot, add oil and heat over medium heat.  Add onions and cook for 5 minutes, until translucent.  Add garlic, coriander, ginger, pepper, red pepper and cook for one more minute.

Add the broth, coconut milk, fish sauce, salt, and zest.  Bring to a simmer for about 10 minutes while the noodles cook.

Drain the noodles when done and after 10 minutes of cooking the sauce, add the scallops and continue simmering for another 10 minutes. Add the asparagus at this time as well if using.

Remover from heat, stir in noodles, lime juice and basil.

FOFF Thai Scallop Soup4

Enjoy!

FOFF Thai Scallop Soup5

A simple, fresh taste and completely satisfying.

FOFF Thai Scallop Soup6

What’s your favorite substitute for chicken?

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2 Comments

  • At 2012.06.21 09:03, Alison said:

    My favorite chicken substitute is turkey (original, isn’t it?) 🙂
    Alison´s last blog post ..Adjusting ExpectationsMy Profile

    • At 2012.06.21 15:07, Cucina49 said:

      Oh, how I love scallops–and they’re everywhere in the summer in Alaska. Beautiful pops of color from the green veggies and I adore whole wheat pasta!
      Cucina49´s last blog post ..We’re Having a Heat WaveMy Profile

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