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Ингредиенты
- 3 c. coconut lowfat milk, divided use
- 2 stalk lemongrass, finely sliced
- 5 x shallots, crushed
- 2 Tbsp. kaffir lime leaf, shredded
- 3 Tbsp. fish sauce
- 1 tsp palm sugar
- 1 tsp lime juice
- 2 Tbsp. tamarind water (available at groceries which sell Thai ingredients)
- 7 x crushed bird's-eye chilies
- 2 c. scallops
Инструкции
- Coriander leaves and julienned chili strips for garnish
- Bring 1 c. coconut lowfat milk to almost a boil. Add in lemongrass, shallots and kaffir lime leaves. (Do not worry if it curdles.) Season with fish sauce, palm sugar, lime juice and tamarind water; then add in the bird's-eye chilies. Add in remaining coconut lowfat milk followed by scallops. (Add in a little water if broth gets too thick.) Simmer till just cooked, about 5 min or possibly so. Garnish with coriander and chili strips and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 895 | |
| Calories from Fat 382 | 43% |
| Total Fat 45.4g | 57% |
| Saturated Fat 37.45g | 150% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 4956mg | 207% |
| Potassium 2129mg | 61% |
| Total Carbs 36.76g | 10% |
| Dietary Fiber 11.3g | 38% |
| Sugars 14.02g | 9% |
| Protein 86.31g | 138% |
