Simon Rimmer's fragrant and delicious Thai-style soup comes together in less than 30 minutes.
2 garlic cloves
2 bunches fresh coriander, stems only (reserve the leaves for garnish)
4 small green chillies
1 tbsp palm sugar
3 shallots, finely chopped
3 limes, juice only
dash fish sauce
2 tbsp vegetable oil
1 litre/2 pints 2fl oz fish stock
1 carrot, finely sliced
8 raw king prawns
200g/7oz smoked sea bass
8 scallops
100g/3½oz rice noodles, cooked according to packet instructions
handful beansprouts
Blend all of the curry paste ingredients in a food processor to a smooth paste. (You can do this is in a pestle and mortar.)
For the soup, heat the half of the oil in a frying pan and fry the paste for 4-5 minutes, or until fragrant.
Add the stock and carrot and bring the mixture to the boil. Cook for 1-2 minutes, then add the prawns and seabass and cook for a further 2-3 minutes.
Meanwhile, heat a griddle until hot and rub the scallops with the remaining oil. Fry the scallops for one minute on each side.
To serve, divide the noodles and beansprouts among serving bowls, ladle over the soup and top with the scallops.
Garnish with the coriander, lime wedges and chillies.
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