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1995-09-27
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Newsgroups: rec.food.recipes,rec.food.cooking
From: japlady@nwu.edu (Rebecca Radnor)
Subject: Thai-Flavored Seafood Soup
Message-ID: <arielleD0tx1q.8xy@netcom.com>
Organization: NETCOM On-line Communication Services (408 261-4700 guest)
Date: Thu, 15 Dec 1994 01:49:02 GMT
THAI-FLAVORED SEAFOOD SOUP
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 3 to 4 servings
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, chopped
1 piece fresh ginger, about 3/4-inch cube, chopped
2 stalks lemongrass, if available, minced
1 jalapeno or serrano chili pepper, chopped
1 cup dry white wine
2 1/2 cups fish stock or clam juice
2 1/2 teaspoons fish sauce (nam pla)
1/2 pound firm-fleshed white fish, such as halibut
1/2 pound each: large peeled shrimp, sea scallops
1/3 cup unsweetened coconut milk
1 large tomato, diced
1/2 cup mixed chopped fresh herbs, such as mint, cilantro and basil
4 lime wedges
1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion, garlic,
ginger, lemongrass and chili; cook, stirring often, until onion begins to
soften, 4 minutes. Add wine; heat to a boil. Add stock or juice and fish
sauce. Heat to a boil; reduce heat and simmer 5 minutes.
2. Add fish, shrimp and scallops; cook gently, just until fish is cooked
through, 3 to 4 minutes. Just before it is done, stir in coconut milk and
tomato. Remove from heat and serve with a sprinkling of herbs and lime
wedges.