Thai Tangy Seafood Soup with Scallop, Shrimp & Squid

CHICOPEE, Mass. (Mass Appeal) - Indulge in a delicious five course meal while helping local dancers. Chef Pengyew Chin and Spectrum in Motion dance director Olivia Sabula Ilano-Davis joined us to share more about their upcoming fundraiser.

Sprectrum in Motion Dance Theatre Fundraiser
Saturday, March 9th
Beginning at 6:00PM

Asylum Hill Congregational Church
814 Asylum Avenue, Hartford, CT

Thai Tangy Seafood Soup with Scallop, Shrimp & Squid
Serving size: 4

Ingredients:

• 3 cups chicken broth or water
• 3 stalks fresh lemongrass
• 6 quarter-coin slices fresh galangal
• 6 kaffir lime leaves
• 4 bay scallops
• ¼ pound shrimp    
• 2 ounces squid
• 1 cup mushrooms
• ½ cup cherry tomatoes
• 2 tablespoons fish sauce
• 3 tablespoons lime juice

Garnishes:

• 2 tablespoons cilantro leaves                
• 2 scallions
• 1 tablespoon fresh hot chilies

Directions:

1. Place the chicken broth (or water), lemongrass, galangal and kaffir lime leaves in a saucepan, bring to a boil.
2.  Lower the heat and simmer gently for about 10 minutes, until the stock is infused with the aromatics.
3. Strain the stock and return to the saucepan and reheat.
4. When the stock is back to a vigorous simmer, add the scallop and shrimp.
5.  Soon after, add the rest of the ingredients (except the garnishes), bring to a simmer, adjust seasonings and serve immediately, garnished with cilantro, scallion and chilies.