Recipe for Herbed Soup of Scallops in Coconut Milk (Tom Gathi Hoi-Shell)

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Yield:

Ingredients:

Amount	Ingredient
3 cup	coconut milk, divided use
2 stalk	lemongrass, finely sliced
5 x	shallots, crushed
2 tbl	kaffir lime leaf, shredded
3 tbl	fish sauce
1 tsp	palm sugar
1 tsp	lime juice
2 tbl	tamarind water (available at groceries that sell Thai ingredients)
7 x	crushed birds-eye chilies

Instructions:

Instructions: Coriander leaves and julienned chili strips for garnish

Bring 1 cup coconut milk to almost a boil. Add lemongrass, shallots and kaffir lime leaves. (Dont worry if it curdles.) Season with fish sauce, palm sugar, lime juice and tamarind water; then add the birds-eye chilies. Add remaining coconut milk followed by scallops. (Add a little water if broth gets too thick.) Simmer until just cooked, about 5 minutes or so. Garnish with coriander and chili strips and serve.

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