Tom Kha Inspired Soup with Seared Scallops


  • 8 oz  Scallops 
  • 1 Tbsp coconut oil
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 1/2 jalapeño, diced
  • 1 Tbsp red curry paste
  • 10 oz cremini mushrooms
  • 1 Tbsp coconut or brown sugar
  • 1 Tbsp fish sauce
  • 1 can coconut cream
  • 4 cups chicken broth
  • Juice from 2 limes
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • Green onion and cilantro, to serve
  • Optional: Add in 1 cup of rice to  soup  in Step 2


  1. Begin by preparing the scallops. Pat them dry with a paper towel and lightly season with salt and pepper. Set aside in the refrigerator until ready to sear.

  2. In a dutch oven or soup pot with a lid, heat coconut oil over medium heat. Add onions, garlic, ginger,  jalapeño, salt, and pepper stirring occasionally for 5 minutes. Add the  red curry and stir, then add broth, coconut cream, fish sauce, and coconut sugar. Stir to combine.

  3. Bring the mixture to a boil, add mushrooms, cover, and simmer for 15-20 minutes. Remove from heat and add lime juice.

  4. While the soup simmers, sear the scallops. Heat 1 tablespoon of butter or olive oil in a large skillet. Sear scallops in a single layer for 1-2 minutes until a golden-brown crust forms. Flip and cook for an additional 1-2 minutes until evenly seared and cooked through. Remove the cooked scallops from the pan and add them to the soup, giving it a good stir.

  5. Garnish the soup with green onions and cilantro, if desired. Serve and enjoy!