Lemongrass scallop soup
Yield: 4 Servings
Ingredients:
- 2 tb Olive oil
- 2 tb Scallions(white only) diced Glove garlic minced
- 4 c Chicken stock
- 1/4 c Parsley destemmed/minced
- 1/2 c Loosely pkd dried lemongrass
- 3 x Drops hot chile sauce/tbasco
- 1/4 ts Soy sauce
- 1/4 lb Scallops
Instructions:
cut bite size In large saucepan heat the oil and lightly saute the scallions and garlic for 2-3 minutes. Add the chicken stock parsley lemongrass chile sauce and soy sauce. Bring the ligquid to a boil cover and simmer the soup for 1 hour. Strain the stock discarding the vegetables. Return the soup to the rinsed saucepan and bring it to a simmer. Add the scallops and cook briefly (about 1 minute).
