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Scallop Tom Kha

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 6


    •    4 cups chicken stock
    •    2 (14-oz.) cans coconut milk, well-shaken and stirred
    •    3 stalks fresh lemongrass, cut into 1-in. pieces (1 1/4 cups) and smashed
    •    1 (2-in.) piece fresh ginger, peeled and cut into 1/4-in. slices
    •    8 ounces fresh Eryngil mushrooms, sliced (3 cups)
    •    1/4 cup sambal oelek ground fresh chili paste (such as Huy Fong)
    •    1/4 cup fresh lime juice (from 2 to 3 limes)
    •    3 tbsps fish sauce
    •    2 tsps honey
    •    1 1/2 pound bay scallops, drained, rinsed, and patted dry
    •    4 tbsps packed fresh basil leaves, divided
    •    4 tbsps packed fresh cilantro leaves, divided
    •    chili oil (such as Lee Kum Kee) (optional)


  1. Combine stock, coconut milk, lemongrass, and ginger in a medium saucepan. Cover and bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and let stand 10 minutes. Pour through a fine-mesh strainer, and discard solids.
  2. Return coconut milk mixture to pan; bring to a boil over high. Stir in mushrooms, sambal oelek, lime juice, fish sauce, and honey. Reduce heat to medium, and simmer until mushrooms are tender, 5 to 7 minutes. Remove from heat, and immediately stir in scallops, 2 tablespoons of the basil, and 2 tablespoons of the cilantro. Divide mixture evenly among 6 bowls, and top with remaining 2 tablespoons each basil and cilantro. Drizzle with chili oil, if desired, and serve immediately.

This great family recipe is thanks to Coastal-Living Recipes at


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