Scallop, lemongrass and vermicelli soup

Name: Scallop, lemongrass and vermicelli soup
Cook time: 30 min
Ingredients: 4 cups fish stock; 1 cup tomato juice; 1 stick lemongrass (white part bruised with the back of a knife); 100g vermicelli; 1 tomato (chopped); 2 tsp grated ginger; 1/2 tsp brown sugar; 1 clove garlic (finely chopped); 20 scallops with roe; 8 basil leaves (torn); salt and pepper

Lynne Mullins

October 19, 2011

Scallop, lemongrass and vermicelli soupSupplied

Time:< 30 mins

A light and delightful soup.

Ingredients

4 cups fish stock
1 cup tomato juice
1 stick lemongrass (white part bruised with the back of a knife)
100g vermicelli
1 tomato (chopped)
2 tsp grated ginger
1/2 tsp brown sugar
1 clove garlic (finely chopped)
20 scallops with roe
8 basil leaves (torn)
salt and pepper

Method

In a large saucepan, combine fish stock, tomato juice and lemongrass (white part bruised with the back of a knife). Bring to the boil and simmer for 3 minutes. Remove lemongrass.
Add vermicelli and simmer for 2 minutes, then add 1 tomato (chopped), 2 tsp grated ginger, 1/2 tsp brown sugar and 1 clove garlic (finely chopped) and cook for 2 minutes.
Add scallops with roe and simmer for 2-3 minutes or until scallops are just cooked.
Season with salt and pepper and sprinkle with basil leaves (torn) before serving.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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