Monday, May 26, 2014

Rosie Makes Thai Seafood Soup.

 Way back in October,
I found this recipe in Food and Wine magazine,
bookmarked it, and finally I'm just getting around to making it.
What took me so long?
 Thai Coconut Seafood Soup
1 14-oz. can unsweetened coconut milk
1 8-oz. bottle clam juice
1 jalapeño, seeded and thinly sliced
1 TB Asian fish sauce
1 TB green Thai curry paste
 pinch of sugar
3/4 lb. shrimp, shelled and de-tracted
(I don't call it de-veining.
It's not a vein.  It's the digestive tract.)
1/2 lb. sea scallops
2 scallions, thinly sliced
1/4 cup each chopped mint, basil, and cilantro
lime wedges 
Jasmine rice

Combine coconut milk with the clam juice,
 sliced jalapeño, fish sauce, curry paste, sugar,
and 1/4 cup water.
Bring to a boil. 
Simmer for 2 minutes.
Add shrimp, scallops, and scallions
and cook until shrimp and scallops are just opaque,
about 2 minutes.
Stir mint, basil, and cilantro into the soup
and serve with lime wedges and rice.

 This soup can be whipped up in no time
and makes for a delicious, complexly-flavored meal.
And yes,
I keep fish sauce, coconut milk, and Thai green curry in my pantry.
And yes.
I have scallions, basil, mint, and cilantro growing year round.

 Several months ago, we bought these beautiful scallops
from a commercial fisherman who lives a few canals over.
These are from his personal catch.

 I quartered the scallops since they were so big.

 Lots of flavors going on in here,
but they're subtle and delicate.

 This one is definitely a keeper.


Callum said...

Wonderful collection of seafood. I'll definitely ask my wife to cook some of these food wonders.

Rosie Hawthorne said...

From ocean to table in about 2 hours. Doesn't get much fresher than that!