Homemade green curry soup with scallops

Thai green curry paste is surprisingly easy to make, and it’s so much more fresh tasting than the store bought version. When you make it yourself you can control the heat in the curry paste by adjusting the amount of green chili peppers you add, this way you can have all the flavors and exactly the heat you prefer.Homemade green curry soup with scallops

Green curry paste:

5 coriander roots
2 small green chili
2 rods lemongrass
5 g ginger
1 Chinese garlic
4 kaffir lime leaves
1 lime
1 tablespoon fish sauce
1 tablespoon tagatose
1 teaspoon salt

Begin by making the green curry paste. Find a blender and add the zest and juice from the lime, the fish sauce, tagatose, salt and kaffir lime leaves. Clean, peel and chop everything else to chunks, add to the blender and mix until its smooth. Lemon grass is quite hard and needs some time. If the curry paste is dry you can add a little water. This paste is quite mild, so add more chili if you like it hot. This recipe gives about three servings of green curry paste. Put it in the freezer for later.


1 tablespoon butter
2 tablespoons green curry paste
8 dl coconut milk
1 tablespoon fish sauce
100 g of peas
50 g spring onion
½ squash
¼ cauliflower
12-16 scallops

Fry the curry paste in butter for approximately one minute. Pour in coconut milk and make sure the paste dissolves in the milk. Simmer for 5-10 minutes. Cut the vegetables into small pieces and add to the soup. Taste if you need more curry paste and season with fish sauce.

Season the scallops with salt and pepper and fry them in a hot pan for a minute on both sides.

Pour the soup into bowls and place the scallops on top. Garnish with some fresh herbs and serve.Homemade green curry soup with scallops

© endo(f)pain – 2014 – All rights reserved

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