Thai Shrimp and Scallop Chowder

Ingredients

• 2 qts (64 oz) chicken or seafood stock
• 3 cloves of garlic peeled and crushed
• 1/2 tsp red pepper flakes
• 4 stalks fresh lemongrass, minced
• 4 thick slices of peeled ginger root
• 6 scallions, trimmed and minced
• 2 Tbs of lime zest
• 1/2 c. chopped fresh mint leaves
• 1/2 c. chopped fresh basil
• 1/2 c. chopped cilantro
• 8 red potatoes - B size quartered
• 1/2 lb cleaned and deveined shrimp
• 1/2 lb scallops
• 2 c. unsweetened coconut milk
• Salt and pepper

Preparation

1. 1.Sear scallops in brown butter in advance, 2 minutes per side on medium/high heat. Pre-cook shrimp in butter.
2. 2.In a saucepan, simmer for 1 hour: chicken stock, garlic, pepper flakes, lemon grass, and ginger.
3. 3.Strain stock and set aside.
4. 4.Heat strained stock over medium heat.
5. 5.Add potatoes and simmer (low boil) for 10 minutes.
6. 6.For garnish: In a bowl, mix scallions, lime zest, mint, basil, and cilantro.
7. 7.Reduce heat of stock.
8. 8.Add coconut milk, shrimp, and seared scallops. Ensure it does not boil, keep on low simmer for 5 minutes.
9. 9.Salt and pepper to taste.
10. 10.Plate soup and add garnish.