Asian Scallop Soup with Ginger, Coconut and Lime

This is a really nice, light soup for spring. I had printed this recipe from www.epicurious.com a while ago and finally decided to try it after finding a pound of sea scallops in the freezer.

I wanted it to be more soupy than stew-like, so I added two cans of chicken broth along with additional vegetables (zucchini, baby corn and mushrooms). We like our veggies. Next time, though, I will use two cans of coconut milk and one can of broth to get a more pronounced coconut flavor. Here’s a link to the original recipe.

A salad makes a good accompaniment.

Asian Scallop Soup with Ginger, Coconut and Lime

1 lb. sea scallops, halved if very large
1 (14-oz). can unsweetened coconut milk, shaken well before opening
2 (14-oz.) cans chicken broth
1 tbsp. minced peeled fresh ginger*
1/2 large red bell pepper, cut into small strips (I skipped this because I didn’t have any)
1 small can sliced baby corn
1 zucchini, halved lengthwise and sliced thinly across
8 oz. sliced mushrooms, rinsed and patted dry
1/4 cup thinly sliced green onions
Handful chopped fresh spinach
1 tomato, diced
3 tbsp. fresh lime juice (bottled would be fine)
1 1/2 tbsp. fish sauce (nam pla)

Combine coconut milk, broth and ginger in a heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and add vegetables except tomato. Simmer until vegetables are almost tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 3 minutes. Remove pan from heat. Mix in lime juice, fish sauce and tomato. Season to taste with salt and pepper. Ladle into bowls and serve. Makes about four servings.

*I store peeled, sliced ginger in a jar of sherry in the fridge. That way I always have some; it keeps a long time. I’ve yet to encounter a problem with the little bit of sherry flavor that is added.