Thai Shrimp And Scallop Chowder
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts chicken broth, homemade or low-sodium canned
- 3cloves garlic, peeled
- ½teaspoon chili pepper flakes
- 4stalks lemon grass, minced, or ½-cup dried
- 3pieces galanga or 4 thin slices fresh ginger
- 6scallions, trimmed and minced
- 2tablespoons grated lime rind
- ½cup minced fresh mint leaves
- ½cup minced fresh basil leaves
- ½cup minced coriander leaves
- 6red bliss potatoes, peeled and quartered
- 2cups unsweetened coconut milk
- ½pound large shrimp, cleaned, deveined and cut into ½-inch chunks
- ½pound bay scallops, cleaned
- ½teaspoon salt
- 1teaspoon freshly ground pepper
Nutritional analysis per serving (6 servings)
519 calories; 21 grams fat; 15 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 27 grams protein; 875 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan. Simmer for an hour. Strain into a clean saucepan. Set aside. Combine the scallions, lime rind, mint, basil and coriander. Set aside.
- Step 2
Heat the broth over medium heat. Add the potatoes. Simmer gently, about 10 minutes. Lower the heat. Do not allow it to boil after this point. Add the coconut milk, shrimp and scallops. Heat until the fish is cooked through, about 5 minutes. Season with salt and pepper. Ladle into individual bowls. Garnish with herb mixture. Serve immediately.
Private Notes
Comments
I made this for a neighborhood chowder cook-off in Maine as an alternative to the traditional clam and corn chowders. It was surprisingly well-received and even won the people's choice award. However, I wouldn't make it again. For one thing, it's way too thin to be considered a chowder. I ended up throwing in some diced zucchini and fresh corn in a last-ditch effort to thicken it. It was also surprisingly bland, so I added a healthy splash of fish sauce and some green curry paste. Not a keeper.
We loved this! Very flavorful! No coriander leaves, just ground coriander. Found some lemongrass and supplemented with a tube of lemongrass paste also. Used large sea scallops. Delicious and different.
I made this for a neighborhood chowder cook-off in Maine as an alternative to the traditional clam and corn chowders. It was surprisingly well-received and even won the people's choice award. However, I wouldn't make it again. For one thing, it's way too thin to be considered a chowder. I ended up throwing in some diced zucchini and fresh corn in a last-ditch effort to thicken it. It was also surprisingly bland, so I added a healthy splash of fish sauce and some green curry paste. Not a keeper.
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