Title: Tom Gathi Hoi-Shell (Herbed Scallop Soup in Coconut Milk)
Categories: Newspaper
Yield: 6 Servings

2 c Scallops; or you can use a
-mixture of crab, shrimp,
-squid, or mussels
3 c Coconut milk
2 Stalks lemon grass; sliced
-thin
5 Shallots; crushed
2 tb Kaffir lime leaves; finely
-shredded
3 tb Fish sauce; Thai
1 ts Palm sugar
1 ts Lime juice
2 tb Tamarind sauce
7 Serrano peppers w/seeds;
-minced
Cilantro leaves; for garnish
Serrano pepper shredds; for
-garnish

Bring 1 cup of coconut milk to nearly boiling in a wok. Add lemon grass,
shallots & lime leaves, stir. Add fish sauce, palm sugar, lime juice &
tamarind sauce, mix well. Add 2 more cups of coconut milk, mix well, then
add scallops(or other fish) & simmer, covered, till fish is cooked, about 4
~ 5 minutes. Transfer to serving bowl & garnish.

Nut. Analysis per serving:

320 calories, 25 grams fat, 15 grams carbohydrates, 14 grams protein, 20
milligrams cholesterol, 405 milligrams sodium, 70 percent of calories from
fat.

Recipe by: The Oriental Thai Cooking School in Bangkok Thailand

Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves"
on Jan 11, 1998