Name: Aromatic Asian Broth with Water Chestnuts and Scallops
Yield: Serves 4
Ingredients: ¼ pound sea scallops, halved and thin-sliced; About 8 large Chinese water chestnuts; 1 large stalk lemon grass; 1 or 2 small dried chillis; 4 cups vegetable, fish, or chicken broth; About ¾ teaspoon kosher salt; ⅓ to ½ cup coconut milk; 2 to 3 tablespoons sliced chives; 4 lime slices; 1 bunch cilantro (coriander), with roots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This subtle soup surprises. Its pale and polite appearance belies a big bouquet and hot kick. And although scallops and water chestnuts look similar, their textures are shockingly different. Serve as an appetizer for a light supper, followed by Buckwheat Noodles, Mizuna, and Radishes with Tart Tofu-Mizuna Dressing or Sesame Noodles with Radishes and Garden or Upland Cress.