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Thai soup with red curry, lemongrass and scallops
INGREDIENTS :
- 1 red pepper, diced
- 2 stems of lemongrass, crushed or 30 mL (2 tbsp.) Lemongrass, chopped
- 1 piece of fresh ginger, about 2 cm (3⁄4 inch), cut in half
- 1 garlic clove, minced
- 1 French shallot, minced
- 30 ml (2 tbsp.) Duck fat
- 15 m (1 tbsp.) Red curry paste
- 625 ml (2 1⁄2 cups) coconut milk
- 625 ml (2 1⁄2 cups) chicken broth
- 30 ml (2 tbsp.) Fish sauce (nuoc-mam)
- 15 ml (1 tbsp.) Maple syrup
- 6 fresh mushrooms, thinly sliced
- 300 g (2/3 lb) finely sliced chicken breast or other meat of your choice
- 12 small scallops
- The juice of 1 lime
- 2 cups (500 ml) jasmine rice, cooked and hot Fresh mint leaves, to taste
- Salt and pepper, to taste
PREPERATION :
- In a large saucepan over medium-high heat, brown the peppers, lemongrass, ginger, garlic, shallot and chili pepper for 3 minutes in the duck fat, stirring frequently. Add the curry paste. Cook for 3 minutes, then pour in the coconut milk. Using a wooden spoon, scrape the bottom of the pan to loosen the cooking juices.
- Wet with the broth, fish sauce and maple syrup. Add the lime juice, mushrooms and chicken strips.
- Bring to a boil, then lower the heat to medium-low. Simmer for 15 minutes. Add the scallops and turn off the heat. Let the soup cook with the residual heat (the scallops will stay tender).
- Remove the lemongrass. Adjust the seasoning if necessary.
- Tamp 125 ml (1⁄2 cup) of jasmine rice in a ramekin. Invert the ramekin in the center of a serving bowl. Repeat for the other bowls. Pour the soup around the rice domes and garnish with mint leaves.
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Comments
recettes interressantes mais
By: Lucille vezina On 24/12/2023Mais pourquoi ne peut-on pas ni imprimer, ni sauvegarder les recettes preferees en 2023 ?
ca seait si simple a faire et tous les grands sites de recettes le font.
Merci