Ingredients

  • 2 quarts chicken broth, homemade or low-sodium canned
  • 3 cloves garlic, peeled
  • ½ teaspoon chili pepper flakes
  • 4 stalks lemon grass, minced, or 1/2-cup dried
  • 3 pieces galanga or 4 thin slices fresh ginger
  • 6 scallions, trimmed and minced
  • 2 tablespoons grated lime rind
  • ½ cup minced fresh mint leaves
  • ½ cup minced fresh basil leaves
  • ½ cup minced coriander leaves
  • 6 red bliss potatoes, peeled and quartered
  • 2 cups unsweetened coconut milk
  • ½ pound large shrimp, cleaned, deveined and cut into 1/2-inch chunks
  • ½ pound bay scallops, cleaned
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      795 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 112 grams carbohydrates; 13 grams dietary fiber; 9 grams sugars; 53 grams protein; 109 milligrams cholesterol; 3777 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four to six servings

Preparation

  1. Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan. Simmer for an hour. Strain into a clean saucepan. Set aside. Combine the scallions, lime rind, mint, basil and coriander. Set aside.
  2. Heat the broth over medium heat. Add the potatoes. Simmer gently, about 10 minutes. Lower the heat. Do not allow it to boil after this point. Add the coconut milk, shrimp and scallops. Heat until the fish is cooked through, about 5 minutes. Season with salt and pepper. Ladle into individual bowls. Garnish with herb mixture. Serve immediately.

1 hour 15 minutes

Dining and Cooking