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
- 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.
- 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.