The original version of this recipe, from the nice folk at Coastal Living, called this “Scallop Tom Kha,” and my version does have all of the flavors of that classic Thai soup, but…
I made a fair number of changes to suit my pantry, spice rack, and tastes, so I feel much safer considering this an hommage to a truly wonderful soup, and in well under an hour.
The leftover Air Fryer Crispy Potatoes I tossed in just added to the goodness.
•4 cups unsalted chicken stock
•2 cans coconut milk
•1 tsp dried lemongrass
•3 tsp grated fresh ginger
•8 oz sliced ‘shrooms
•1/4 cup Sambal Oelek
•1/4 cup fresh lime juice (from 2 to 3 limes)
•3 tbsp fish sauce
•2 tsp honey
•1-1/2 lb frozen scallops
•1/4 cup chopped fresh basil
•1/4 cup chopped fresh parsley
•Leftover crispy potatoes, optional
Note: the original recipe called for cilantro, which I have never really cared for, so I substituted parsley.
Stir the chicken stock together with the coconut milk, lemongrass, ginger, ‘shrooms , Sambal Oelek, lime juice, fish sauce, and honey in a large pot over high heat.
Bring to a boil and simmer for 15 minutes, stirring often.
Add the scallops, basil, parsley, and, if you are using them, those leftover Crispy Air Fryer Potatoes, reduce the heat to low, cover, and cook for five minutes, until the scallops are cooked through and tender.
Serve; we had ours with some baked frozen bird’s nests I picked up at Trader Joe’s.