Fast Coconut & Corn Soup with Scallops & Chilli

By MiNDFOOD

Fast Coconut & Corn Soup with Scallops & Chilli
Using a couple of cans of creamed corn from your pantry, this delicious soup with scallops is so quick to whip up for an easy week-night meal.

 

Serves 4

 

Ingredients

400ml can coconut milk

2 x 420g cans creamed corn

500ml chicken stock

1 tsp finely grated ginger

1-2 tsp fish sauce and lime juice, to taste

12 scallops, roe removed, patted dry

1 long green chilli, seeded and finely chopped

1 teaspoon sesame oil, to drizzle

1 tsp freshly cracked white pepper

 

Method

  1. Combine the coconut milk, corn, stock and ginger in a medium saucepan over medium heat and bring to a simmer. Reduce heat to low and cook for 10 minutes. Add the fish sauce and lime juice to season.
  2. Meanwhile, heat oil in a medium non-stick frying pan. Season the scallops and sear for 1 minute each side. Divide the soup between bowls. Top with scallops, chilli, sesame oil and pepper.

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