Photo by my 13 year old daughter
Keep in mind, with no garlic, soy, coriander, or lime allowed-this does not measure up to my favorite Thai Curry Soup. I will have to post that original recipe for you, because it is a definite top ten fave! Until that one is back in my repertoire, this one will do.
Mix the following seasonings together:
pinch of ground fennel
1/2 tsp finely chopped dried lemongrass (a spice mill or coffee grinder works well for this job)
1/4 tsp paprika dash cayenne 1/4 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1 tsp ghee or favorite oil
1 tsp ginger, minced or grated
3 scallions, sliced (white and green parts)
1 cup broth (vegetable, chicken or fish)
3/4 cup coconut milk
1/2 small zucchini, sliced in rounds and quartered
1/2 cup shrimp
1/2 cup scallops
1-2 tsp lemon juice, to taste (a light vinegar will do if citrus is not tolerated)
- Heat ghee in a medium sauce pan and add white parts of scallions
- Stir in seasoning mixture and ginger
- Add coconut milk and broth
- Once heated, add seafood and zucchini and cook for 5 minutes (until shrimp are opaque)
- Remove from heat, add lemon juice to taste, sprinkle with green scallions and enjoy!
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