BVC Eats: Thai-Style Seafood Chowder
I came up with this one about ten years ago. It’s very thick and rich. Plan to serve small amounts (4 oz. per person) unless you’re using it for your main dish.
Serves 2 to 4 persons in cup-size portions
4 oz shrimp, 4 oz scallops, cut in bite sizes
3 T butter
2 cloves smashed garlic
3 T fresh ginger root, grated
1 or 2 T mild yellow curry powder
1 cup or less of water or stock —this soup is more of a stew, not brothy!
Put all this in a small, heavy pan and cook 5 minutes until the seafood is mostly cooked through. Add:
1/2 chopped avocado
Cook 2 more minutes. Add:
3/4 c minced cilantro stems (the crunchy bit)
1/3 c coconut milk (full fat style—thick and creamy)
1 T creamy peanut butter or more
1 T butter (yes, more butter)
Stir until the butter is melted and the peanut butter is mixed in and soup is a silky, creamy light green.
Serve. To each bowl add:
1-2 T lime juice
and stir in well. Diners may want to add salt.
This version has 9 grams of carb per serving.
Optional additions and substitutions:
add at the beginning:
small carton (6-8 oz) of chopped fresh mushrooms
1 small sweet potato, sliced and nuked for 5 minutes in a covered dish
1/2 c small-chopped cauliflower
add at the end:
1/2 c chopped sweet onion (for sweet & crunch)
2-4 T snipped-up dried seaweed—I use dulse or wakame