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Title: Tom Gathi Hoi-Shell (Herbed Scallop Soup In Coconut Milk)
Yield: 6 Servings

Ingredients

      2 c  scallops; or you can use a
           -mixture
      3 c  coconut milk
      2    stalks lemon grass; sliced
           -thin
      5    shallots; crushed
      2 tb kaffir lime leaves; finely
           -shredded
      3 tb fish sauce; thai
      1 ts palm sugar
      1 ts lime juice
      2 tb tamarind sauce
      7    serrano peppers w/seeds;
           -minced
      1    cilantro leaves; for garnish
      1    serrano pepper shredds; for
           -garnish

Instructions

Bring 1 cup of coconut milk to nearly boiling in a wok. Add lemon grass,
shallots & lime leaves, stir. Add fish sauce, palm sugar, lime juice &
tamarind sauce, mix well. Add 2 more cups of coconut milk, mix well, then
add scallops(or other fish) & simmer, covered, till fish is cooked, about 4
~ 5 minutes. Transfer to serving bowl & garnish.

Nut. Analysis per serving:

320 calories, 25 grams fat, 15 grams carbohydrates, 14 grams protein, 20
milligrams cholesterol, 405 milligrams sodium, 70 percent of calories from
fat.

Recipe by: The Oriental Thai Cooking School in Bangkok Thailand

Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves"
on Jan 11, 1998

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