Thai Shrimp And Scallop Chowder

• 2 quarts chicken broth, homemade or low-sodium canned
• 3 cloves garlic, peeled
• 1/2 teaspoon chili pepper flakes
• 4 stalks lemon grass, minced, or 1/2-cup dried
• 3 pieces galanga or 4 thin slices fresh ginger
• 6 scallions, trimmed and minced
• 2 tablespoons grated lime rind
• 1/2 cup minced fresh mint leaves
• 1/2 cup minced fresh basil leaves
• 1/2 cup minced coriander leaves
• 6 red bliss potatoes, peeled and quartered
• 2 cups unsweetened coconut milk
• 1/2 pound large shrimp, cleaned, deveined and cut into 1/2-inch chunks
• 1/2 pound bay scallops, cleaned
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan.
2. Simmer for an hour.
3. Strain into a clean saucepan.
4. Set aside.
5. Combine the scallions, lime rind, mint, basil and coriander.
6. Set aside.
7. Heat the broth over medium heat.
8. Add the potatoes.
9. Simmer gently, about 10 minutes.
10. Lower the heat.
11. Do not allow it to boil after this point.
12. Add the coconut milk, shrimp and scallops.
13. Heat until the fish is cooked through, about 5 minutes.
14. Season with salt and pepper.
15. Ladle into individual bowls.
16. Garnish with herb mixture.
17. Serve immediately.

chicken broth, garlic, chili pepper, lemon grass, galanga, scallions, lime rind, mint leaves, fresh basil, coriander leaves, red bliss potatoes, unsweetened coconut milk, shrimp, bay scallops, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7404 (may not work)