Thai Green Coconut Soup with Scallops

Ingredients

• 300g large scallops
• 380ml coconut cream
• 200ml seafood stock
• 2.5 tbsp green curry paste
• 3 kaffir lime leaves
• 2 stalks lemongrass, bruised
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 green chilli, sliced
• 30g fresh Thai basil, torn
• 2 spring onions, chopped
• 1 tbsp coconut oil

Method

1. Heat coconut oil in a pan and toast green curry paste with minced garlic for 1 minute.
2. Pour in seafood stock and coconut cream; stir well and add kaffir lime leaves and lemongrass.
3. Bring to a gentle simmer and cook for 4 minutes to infuse flavours.
4. Add scallops and cook for 3 minutes until just opaque and tender (63°C/145°F).
5. Season with fish sauce and lime juice; taste and adjust.
6. Ladle into bowls, garnish with Thai basil, green chilli, and spring onion; serve immediately.