Meals and Courses

  • 1.2 litres (2 pints) vegetable or chicken stock (see pages 13 and 10)
  • 25 g (1 oz) fresh root ginger, peeled and cut into thin strips, peel reserved
  • 1 tablespoon soy sauce
  • 3 spring onions, cut into fine diagonal slices
  • 500 g (1 lb) broccoli, trimmed and cut into small florets
  • 1 small red chilli, deseeded and finely sliced (optional)
  • 12 large scallops, with roes
  • few drops of Thai fish sauce
  • juice of ½ lime
  • sesame oil, to serve

Put the stock into a large saucepan with the ginger peel and boil for 15 minutes. Set aside and allow to steep for a further 15 minutes.

Strain the stock into a clean saucepan. Add the soy sauce, strips of ginger, spring onions, broccoli and chilli, if using, and simmer for 5 minutes.

Add the scallops, simmer for a further 3 minutes, or until the scallops are just cooked through. Season with Thai fish sauce and lime juice.

Remove the scallops from the soup with a slotted spoon and put 3 in each individual soup bowl. Divide the broccoli among the bowls and pour in the hot soup. Serve immediately with a few drops of sesame oil.

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