Tom yum soup with lime and white fish
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
From Saturday Kitchen
Lime, coriander and lemongrass with white fish and scallops makes a delicious broth of Thai hot and sour flavours.
Method
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Pour the water or stock into a pan and add the lemon grass, torn lime leaves, chilli, ginger, fish sauce and sugar.
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Bring to the boil, then reduce the heat to very low and leave to infuse for 10 minutes.
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Cut the white fish into 1cm square cubes and drop into the broth.
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Quickly heat a griddle or frying pan and rub the scallops with a little oil.
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Carefully place scallops in the pan, and don't touch for three minutes, until you can see the scallops colouring around the edges.
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Turn them over and cook for a further three minutes.
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Distribute the coriander and basil among six little bowls. Squeeze a little lime juice over the top and pour in the soup.
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Place a scallop in each bowl and garnish with a stick of lemongrass.
Ingredients
- 1 litre/1½pints water or light chicken stock
- 6 small sticks of lemongrass
- 12 lime leaves, torn in half (optional)
- 1 long red chilli, sliced
- 20g/1oz fresh root ginger, thinly sliced
- 2 tbsp fish sauce
- 20g/1oz palm sugar or light demerara
- 200g/7oz white fish, such as cod, skin and bone removed
- 6 plump scallops
- 50mls/1¾fl oz vegetable oil
- handful of picked coriander leaves
- handful of basil leaves
- 2 limes, halved
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