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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 c. minced galangal
- 1 c. minced lemongrass
- 1/2 c. kaffir lime leaves
- 1/4 c. peeled and minced ginger
- 8 x Thai chili, finely minced
- 5 clv garlic, crushed
- 1 c. celery and onion
- 1 c. minced carrot
- 8 lt cool water
- 1/2 c. Thai basil stems and cilantro
- 1 c. palm sugar
- 17/50 c. fish sauce
- 3/4 c. lime juice
- 12 x scallops
- 1/4 x mussel, precooked meat only
- 1/4 lb clam, precooked meat only
- Â Â coconut lowfat milk, to taste
- Â Â Garnish
- 1/4 c. Thai basil, julienned
- 1/4 c. cilantro leaves
- 1/4 c. tomato, concasse
- 1/4 c. snow peas, blanched, thinly, sliced
- Â Â cilantro oil
Direcciones
- In a large pot over medium high heat add in oil. Add in galangal, lemongrass, lime leaves, ginger, chilies, garlic, minced onion, celery, and carrots. Sweat for 10 - 15 min or possibly till you breath in the aromatics. The chili can be caught at the back of your throat leaving a little burning sensation. Pour cool water over and add in the cilantro & basil stems, palm sugar, fish sauce and lime juice. Bring to a boil, remove from heat, and strain.
- Garnish:Finish soup by reheating it over medium heat. Add in seafood, and coconut lowfat milk (shake can well to emulsify, this will ensure it does not split). Don't allow soup to boil. Season with salt and a little more lime juice. Add in garnish to bowl and pour soup over. Drizzle cilantro oil around and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2375g | |
| Recipe makes 4 servings | |
| Calories 613 | |
| Calories from Fat 245 | 40% |
| Total Fat 28.61g | 36% |
| Saturated Fat 16.87g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 2177mg | 91% |
| Potassium 905mg | 26% |
| Total Carbs 71.84g | 19% |
| Dietary Fiber 6.6g | 22% |
| Sugars 56.95g | 38% |
| Protein 22.25g | 36% |
