2-4 Thai Red chili Peppers(You can put more or less depending on how spicy you like)
1 inch knobGalangal (or Ginger if you cannot find galangal)
5clovesgarlic(You can put more or less as well)
2Stalkslemon grassUse the back of your knife and hit the lemon grass a few times to release the flavours
1 cancoconut milk
1tbsplight soy sauce
1cupstock of your choice (You can use seafood, chicken, vegetable or just water)
2largeroma tomatoes
3lime leaves(If you cannot find lime leaves, you can use 1 tsp of lime zest)
2tbspfresh lime juice
1blockfirm tofu(optional)
1bunchcilantro(for garnish)
1tsp butter
1package MSC Label Scallops
Instructions
In a large pot heated to medium, add vegetable oil, Thai red chili peppers, galangal, garlic and lemon grass. Sautee for 5 minutes, stirring often so ingredients don't stick or burn.
Add coconut milk, soy sauce, stock, roma tomatoes, lime leaves, lime juice to pot and cook for about 25 minutes.
While the soup is cooking, heat up a small pan on medium heat butter and cook the scallops about 3 minutes on each side depending on how thick they are.
Once the soup is done cooking, remove lemon grass and add tofu and cilantro to garnish. Add cooked scallops into the soup and enjoy!
Keyword soup recipe, thai soup, tom yum seafood soup, tom yum soup