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🍽️ Thai-style Scallop Soup

493 kcal · 30 min · 4 servings

Ingredients

• 1 red chili pepper
• 0.5 bunch cilantro
• 1 stalk leek
• 150 g corn cobs
• 1 tbsp vegetable oil
• 750 ml fish stock (or vegetable stock)
• 200 g rice noodles
• 12 scallops (deveined, without coral)
• 100 ml coconut milk
• 1 tbsp lime juice
• 2 tsp light soy sauce

Instructions

1. 1. Wash the chili pepper thoroughly.
2. 2. Cut the pepper in half lengthwise.
3. 3. Remove the seeds from the pepper.
4. 4. Cut the chili flesh into thin strips or chop it finely.
5. 5. Wash the coriander leaves.
6. 6. Shake the leaves dry.
7. 7. Pluck the small coriander leaves from the stems.
8. 8. Wash the leek thoroughly.
9. 9. Cut the leek into very fine rings.
10. 10. Cut the corn into slices.
11. 11. Heat the oil in a large pot.
12. 12. Add the leek and the corn to the pot.
13. 13. Sauté the vegetables for about 2 minutes.
14. 14. Deglaze the mixture with the stock.
15. 15. Let the soup boil for 3 minutes.
16. 16. Add the rice noodles to the soup.
17. 17. Cook the noodles for another 8 to 10 minutes.
18. 18. Pat the scallops dry with a kitchen towel.
19. 19. Heat ghee in a frying pan.
20. 20. Fry the scallops quickly on both sides.
21. 21. Season the soup with coconut milk.
22. 22. Add lime juice to the soup.
23. 23. Add soy sauce to the soup.
24. 24. Fill the soup into small bowls.
25. 25. Distribute the fried scallops over the soup.
26. 26. Garnish the bowls with the chili strips.
27. 27. Garnish the bowls with the coriander leaves.
28. 28. Serve the soup hot.

Nutrition per serving

• kcal: 493
• Protein: 34 g · Fett/Fat: 11 g · Carbs: 60 g