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Ingredients
Method
- 1 litre chicken stock
- 6 small lemongrass stalks
- 12 lime leaves, torn
- 1 red chilli, sliced
- 20g ginger, thinly sliced
- 2 tbsp fish sauce
- 20g palm or demerara sugar
- 200g white fish, such as cod, skinned and boned, and cut into chunks
- 6 scallops
- 50ml veg oil
- Handful of coriander
- Handful of basil
- 2 limes, halved
- Pour the stock into a pan with the lemon grass, lime leaves, chilli, fish sauce, ginger, and sugar. Bring it all up to the boil, then leave on a very low heat for 10 minutes to infuse. Pop the fish into the broth.
- Cook the scallops for 3 minutes on each side on a very hot griddle pan with a little splash of oil, then set aside. To serve, distribute the fresh herbs between six soup bowls, and squeeze a little lime on top, and pour in the soup. Place a scallop in each bowl, and garnish with a lemongrass stalk.
30 mins
6 serving
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