Tom Kha Inspired Soup with Seared Scallops
Ingredients:
- 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
Instructions
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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.
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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.
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Bring the mixture to a boil, add mushrooms, cover, and simmer for 15-20 minutes. Remove from heat and add lime juice.
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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.
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Garnish the soup with green onions and cilantro, if desired. Serve and enjoy!