I don’t how you feel, but I’m pretty stuffed after all this holiday food. You know, the cookies, the cakes, the pies; it is just too much. Here’s a recipe that is light but tasty. If you are having guests for New Year’s Eve, it is a fun way to eat.
3 – 4 cups of Jasmine rice (depending on how many people)
1 TB canola or other oil (olive is too strong here)
1 medium diced onion
1 large box chicken stock or vegetable stock
1 can fire roasted tomatoes (do not drain)
1 can coconut milk
2 TB fish sauce
3 TB rice wine vinegar
1 generous TB lime zest
(juice the lime and set aside)
1 slice of ginger (about 1/8 inch, leave whole)
2 smashed cloves of garlic, whole
1 sliced thai red chili (for heat)
1 TB light brown sugar
1/2 tsp powdered lemon grass or one stalk that you bruised
2 TB fresh cilantro
1 TB fresh basil
2 scallions, sliced thinly
1 can straw mushrooms, drained
1 lb large shrimp (peel and devein)
1/2 lb fresh scallops, sliced horizontally through the middle
1/4 lb fresh calamari tubes, sliced into rings
Prepare rice according to package directions, set aside, covered to keep warm
In a large pot, add oil and sweat onion until translucent and soft
Add all other ingredients, except for seafood.
Simmer for about 20 minutes.
Put raw seafood on plates for everyone and give them bowls for the finished soup.
Allow everyone to sit around the table and add desired seafood to simmering hot pot.
Have them put some rice in the bowls and add their cooked seafood and some of the stock.
Be sure to keep the raw plates and cooked plates (and utensils) separate. Enjoy!