Thai Scallop and Watercress Broth

recipe-01 900ml chicken or fish stock
1 lemon grass, cut in half and bruised by pressing the flat of a knife along its length
2cm fresh ginger root, peeled and cut in matchsticks
2 cloves garlic, finely sliced
2 hot chillis. seeds removed and finely chopped
2 spring onions, finely chopped
2 bags or bunches of watercress, leaves only
about 30 leaves fresh coriander
20 large scallops, cut in half
2 tbsp fish sauce; squeeze of fresh lime juice
 

Infuse lemon grass and ginger over medium heat in the stock for 10 minutes, add garlic, chilli and spring onions. After one minute, add watercress leaves, coriander leaves and scallops. Cook for half a minute, add fish sauce and lime juice. Remove lemon grass, serve. Note: Prawns could be used instead of scallops.