(Paleo Blueprint-Quick & Easy)
This is a simplified version of the Tom Kha soup with coconut broth that is served at many Thai restaurants. Lime Juice is a key ingredient in the soup, adding a refreshing and tart flavor that balances the richness of the coconut milk. Shrimp can be used in place of the scallops and if you like it spicy, go ahead and add hot chili sauce at the end.
Heat butter in a deep sauce pan over medium heat. Add ginger and garlic and sauté briefly.
Lightly salt scallops then add them to the pan. Sauté 2-3 minutes then add coconut milk, chicken stock, bell pepper and scallions.
Bring the soup to a gentle boil then remove from heat and stir in lime juice and basil
Add salt or hot sauce to taste.
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 75 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 44.7mg||14 %|
|Sodium 609.3mg||21 %|
|Potassium 658.5mg||17 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.1g|
|Protein 21.3g||30 %|
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Calories per serving: 229
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