Scallop and Lemongrass Soup - Andrew Dwyer - The Cast Iron CookAndrew Dwyer – The Cast Iron Cook
Delicious and easy Scallop and Lemongrass Soup—fragrant, flavorful, and perfect for a light meal.
Ingredients
- 2 tablespoons peanut oil
- 2 garlic cloves, finely chopped
- 1 cm (1/3 in) ginger, finely chopped
- small red chillies to taste, finely chopped
- 2 spring onions (scallions), white part only, finely chopped
- 1 litre (2 pints) fish stock
- 1 lemongrass stalk, finely chopped
- 250 g (9 oz) scallops with roe, washed and patted dry
- fish sauce
- coriander (cilantro) leaves
- fried shallots
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