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🍽️ Creamy Scallop Soup with Chili and Potatoes

368 kcal · 30 min · 4 servings

Ingredients

• 1 medium leek stalk
• 500 g potatoes
• 5 tbsp olive oil
• 1 stalk lemongrass
• 0.5 red chili pepper
• 700 ml fish stock
• 1.5 tbsp fish sauce (Asian market)
• 8 scallops (kitchen-ready, removed from shell)
• salt
• pepper (from the mill)
• 2 tbsp cilantro

Instructions

1. 1. Wash the leek thoroughly and remove the tough ends. Slice the leek into thin rings.
2. 2. Peel the potatoes and cut them into approx. 1 cm (0.4 inch) cubes.
3. 3. Heat 3 tbsp of olive oil in a pot.
4. 4. Fry the leek rings and potato cubes in the hot oil until the leek starts to brown slightly.
5. 5. Remove the outer leaves from the lemongrass and finely chop the inner part.
6. 6. Wash the chili, remove the seeds, and slice it into thin rings.
7. 7. Add the chopped lemongrass and chili rings to the vegetables.
8. 8. Fry everything for 1 minute until fragrant.
9. 9. Pour the fish stock over the vegetables.
10. 10. Add the fish sauce.
11. 11. Bring the soup to a boil.
12. 12. Simmer the soup on low heat for 15 to 20 minutes until the potatoes are tender.
13. 13. Season the soup to taste with salt and pepper.
14. 14. Heat the remaining olive oil in a large frying pan.
15. 15. Sear the scallops in the pan for approx. 1 minute per side.
16. 16. Remove the scallops from the pan and let them cool slightly.
17. 17. Cut each scallop once through the middle horizontally.
18. 18. Add the cut scallops to the hot soup.
19. 19. Let the scallops heat through in the soup for approx. 10 seconds.
20. 20. Ladle the soup into deep bowls.
21. 21. Garnish the soup with fresh coriander and serve immediately.

Nutrition per serving

• kcal: 368
• Protein: 26 g · Fett/Fat: 14 g · Carbs: 29 g