Thai Shrimp And Scallop Chowder Recipe

Name: Thai Shrimp And Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts chicken broth, homemade or low-sodium canned; 3 cloves garlic, peeled; 1/2 teaspoon chili pepper flakes; 4 stalks lemon grass, minced, or 1/2-cup dried; 3 pieces galanga or 4 thin slices fresh ginger; 6 scallions, trimmed and minced; 2 tablespoons grated lime rind; 1/2 cup minced fresh mint leaves; 1/2 cup minced fresh basil leaves; 1/2 cup minced coriander leaves; 6 red bliss potatoes, peeled and quartered; 2 cups unsweetened coconut milk; 1/2 pound large shrimp, cleaned, deveined and cut into 1/2-inch chunks; 1/2 pound bay scallops, cleaned; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper

Servings: persons

2 quarts chicken broth, homemade or low-sodium canned
3 cloves garlic, peeled
1/2 teaspoon chili pepper flakes
4 stalks lemon grass, minced, or 1/2-cup dried
3 pieces galanga or 4 thin slices fresh ginger
6 scallions, trimmed and minced
2 tablespoons grated lime rind
1/2 cup minced fresh mint leaves
1/2 cup minced fresh basil leaves
1/2 cup minced coriander leaves
6 red bliss potatoes, peeled and quartered
2 cups unsweetened coconut milk
1/2 pound large shrimp, cleaned, deveined and cut into 1/2-inch chunks
1/2 pound bay scallops, cleaned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

1
Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan.
2
Simmer for an hour.
3
Strain into a clean saucepan.
4
Set aside.
5
Combine the scallions, lime rind, mint, basil and coriander.
6
Set aside.
7
Heat the broth over medium heat.
8
Add the potatoes.
9
Simmer gently, about 10 minutes.
10
Lower the heat.
11
Do not allow it to boil after this point.
12
Add the coconut milk, shrimp and scallops.
13
Heat until the fish is cooked through, about 5 minutes.
14
Season with salt and pepper.
15
Ladle into individual bowls.
16
Garnish with herb mixture.
17
Serve immediately.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 quarts chicken broth, homemade or low-sodium canned, 3 cloves garlic, peeled, 1/2 teaspoon chili pepper flakes, 4 stalks lemon grass, minced, or 1/2-cup dried, and more.

Yes, Thai Shrimp And Scallop Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Shrimp And Scallop Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions