Directions
- 1Chop the onion and heat up a dutch oven with some olive oil.
- 2Add the chopped onion, garlic and salt to the dutch oven.
- 3Add the habanero peppers and cook until softened.
- 4Add the veggie broth and water and bring to a boil.
- 5Cut the potatoes into smaller pieces.
- 6Julienne the lemongrass by peeling the outer shell and cutting it into thin strips.
- 7Once the broth is boiling, add the potatoes and the julienned lemongrass.
- 8Add salt, ground ginger, paprika and white pepper powder to taste.
- 9Once the soup starts boiling, add the coconut milk and lemon juice.
- 10Add chopped cilantro and italian style veggies.
- 11Taste and add spicy chili crisp to your preference.
- 12Add fish sauce to taste.
- 13Add the scallops cut into quarters and cook until done.
- 14Add the leftover crab legs.
- 15Cook noodles separately and serve with the soup.
Ingredients
- 1 onion
- 1 cup potatoes
- 4 cups veggie broth
- 1 can coconut milk
- 1 cup scallops
- 2 stalks lemongrass
- 2 habanero peppers
- 1 handful cilantro
- 1 lemon
- 4 cloves garlic
- 1 pinch salt
- 1 pinch ground ginger
- 1 pinch paprika
- 1 pinch white pepper powder
- 1 bag italian style veggies
- 1 tablespoon spicy chili crisp
- 2 tablespoons fish sauce
- 1 can baby clams
- 1 bag noodles
Equipment
knifecutting boarddutch ovenspoonchoppsticks
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