SCALLOP TOM YUM SOUP

One of my most favourite fragrant broths, overflowing with flavours and brimming with an abundance of health giving body loving soul nourishing goodness, you can not but help fall in love with these style of broths and there are plenty of variations to keep this fresh so you will never tire of it.

Ingredients

(Serves 2)

1ltr homemade chicken stock

8 scallops roe and foot removed

1 tsp coconut oil

2 tsp Tom yum paste

1 tsp harissa 

1 tsp tamarind pulp

1 dash fish sauce

1/2 lime juiced

1 tbs sushi ginger

1" turmeric root grated or 1/4 tsp powder

1 clove garlic grated

1 green chilli sliced

1/2 red pepper finely sliced

4 spears asparagus sliced

4 stems long broccoli

2 handfuls watercress

I like to keep a jar of homemade chicken stock in my fridge always, this means I can have a gorgeous speedy supper ready to go in under five minutes.  Place a non stick frying pan or griddle on to heat up to a medium high heat, add the coconut oil and scallops, sear each side for one minute only, remove and reserve to one side, meanwhile bring the chicken stock up to a gentle simmer, add all the other ingredients except the watercress and simmer for three minutes, place the watercress into your serving bowls then pour in your upgraded chicken stock, add the scallops whole or sliced and enjoy.  For a more substantial meal add rice noodles or courgette zoodles.