I love it when my lady T has a “work at home” day. She is lucky enough to be able to telecommute once in a while, and when she does, she usually has time to cook me up some mighty fine grub. The other day, she did just that. My gal knows I have a penchant for Asian soups, be it Pho, Wonton, or my own Turbo Ramen (future story on that one). Seeing as we were having snowfall combined with below-freezing temperatures, a bowl of zesty soup was just what the doctor ordered. Here is what I was delighted to find waiting for me when I got home:
T's Asian Soup
Here’s the scoop on how to make it for 2 people:
- 1/2 lb uncooked shrimp
- 2 large sea scallops
- 4 cups chicken broth
- 1 cup thinly sliced carrot
- 1/3 cup thinly sliced lemongrass
- 3 tbs finely chopped ginger
- 2 tbs minced garlic
- 1 & 1/2 tbs chopped fresh basil
- 1 & 1/2 tbs chopped fresh mint
- 1 & 1/2 tbs chopped fresh cilantro
- 2 baby bok choy sliced
- 1 small serrano chili, stemmed and cut into rounds
- 1 & 1/2 tsp fresh lime juice
Peel and devein the shrimp, reserving the shells. Halve the shrimp lengthwise, slice the scallops into 1/4″ thick rounds, place in a bowl, cover and chill.
Combine the shrimp shells, broth, carrot, lemongrass, ginger and garlic in a saucepan. Simmer uncovered for 20 minutes to blend the flavors. Strain the broth into a bowl, pressing on solids to release as much flavor/liquid as possible. Discard the solids, return the broth to the saucepan, and bring to a simmer. Remove broth from heat, and stir in the remaining ingredients. Cover and let stand until the seafood is opaque (about 3 minutes). Ladle into bowls and enjoy!
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