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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Adapted from a free recipe from my local market. If you want, substitute raw for boiled shrimp; peel and devein it and add it with the scallops. You can substitute frozen snow peas, thawed, for the fresh ones and 3 cups canned or homemade vegetable broth for the vegetable bouillon. Alter the amount of garlic to suit your taste. Ingredients:
3 teaspoons vegetable bouillon granules |
1 cup bottled clam juice |
2 tablespoons fish sauce |
1 teaspoon minced garlic (to taste) |
2 tablespoons minced fresh ginger or 1 1/2 tablespoons grated fresh ginger |
1/2 lb fresh mushrooms, sliced |
1 1/2 cups fresh snow peas |
1/2 lb raw sea scallops, sliced in half |
1 (13 1/2 ounce) can light coconut milk |
1/4 cup lime juice (about 3 limes) |
2 tablespoons chopped scallions |
1/4 teaspoon crushed red pepper flakes |
1/2 lb boiled medium shrimp |
4 slices limes (optional, for garnish) |
Directions:
1. In large pot, heat 3 cups water and dissolve vegetable bouillon granules.
2. Whisk in clam juice through ginger; bring to a boil.
3. Add mushrooms, reduce heat and simmer 5 minutes.
4. Add snow peas and scallops; bring to a boil, cover, reduce heat and simmer 5 minutes more.
5. Stir in coconut milk through red pepper; cook 3 minutes more.
6. Add boiled shrimp and cook 1-2 minutes more just until heated through.
7. Divide between 4 soup bowls; if desired, garnish each with a slice of lime.
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