Well, Angel is out of town for work again and it is rainy and dreary and dark. Something about cold, rainy days always makes me want soup. And there is something about thai spices that really warms me up and makes me happy – which I need with Angel gone. So I’m thinking that tonight, I’ll make my Thai Cilantro Soup (with Sea Scallops, because they are such a nice addition to this recipe). It’s light, but filling and spicy and smooth… Perfect for rainy days…which we seem to be having a lot of recently.
Thai Cilantro Soup with Scallops
1/3 diced Yellow Onion
1/3 diced Red Bell Pepper
½ cup sliced Mushrooms
2 cups Chicken (or Vegetable) Broth
1 cup Coconut Milk
½ cup Broccoli florets
1 tsp minced Garlic
1 tsp minced Ginger
2 Tbsp Coconut Oil
½ cup Cilantro
2 Tbsp Lime Juice
4 dried Arbol Chili Peppers
Sea Salt and White Pepper (to Taste)
To prep, dice the onions and red peppers. Slice the mushrooms. Mince the ginger and garlic.
In a saucepan, heat the oil over medium-high heat (~7) and sauté the onions. When almost translucent, add the bell peppers, garlic and ginger. Cook about 2 minutes, then add the mushrooms. Cook another minute or two, then add the coconut milk, stock, and arbol chili peppers (remove the stems).
Bring the mix to a boil, then reduce the heat to medium (~4). Add the broccoli and simmer until the broccoli is bright green. Add the lime juice, chopped cilantro, sea salt and white pepper to taste.
While the soup is cooking, cook the scallops. Heat one teaspoon of coconut oil over medium (~5) heat. Set down one layer of scallops, cover and cook for about 4 minutes or until the scallops bounce back to the touch (push down in the middle of the scallop, if it is ready, it will be just slightly firm and bounce back to the touch).
*Note: You can use any type of scallops. If you choose, you can substitute the scallops with shrimp or even chicken or leave it out all together for a completely Vegan dish!