So, this recipe was inspired by a soup someone made and posted on the Wahls Diet Facebook page. People are encouraged to post things that they are making that adhere to the diet, so someone said they made this soup. Yet they just gave a picture, and the main ingredients, not the recipe, so I decided to formulate one. While reading through comments on the post I noticed that someone had mentioned that the soup the person had posted was called rasam, and served often in India. I did a little research to find out the spices, learn about other variations, and came up with this. It isn’t thick, but has lots of flavor mainly from the cumin, cilantro, and lemon juice. I think it would be best served over basmati rice, to soak up all the wonderful flavors. The scallops (I used the small wild Bay scallops) are served over the rice and soup.
So, getting home to do this was wonderfully relaxing after all of this week’s standardized testing! It wasn’t stressful, just tedious. We are told each year that these standardized tests (we take the Terra Novas) are great preparation for the SATs and PSATs. Let me just say that they aren’t. There’s kind of a monumental leap between the Terra Novas and SATs. So, basically, I think we should be taking more difficult tests. This would also help as it would set a higher standard for schools, though I’d be a little afraid the schools would then shift much of their focus to preparing for standardized tests, of which they already emphasize too much.
Despite all this, I am quite optimistic for the rest of March, which is strange, as I normally wish we could skip right to April. Next week it seems it will be much warmer, with a jump up to 50 degrees on Monday! Plus, the snow’s just about all gone! Next Friday there is no school, and on Friday, drumroll please…we go to see South Pacific. I love musicals and am quite excited. My dad bought the tickets as my grandmother’s birthday present in November, and I’ve been looking forward to this with great trepidation (is that the word?) for some time. Nope, no…trepidation is most definitely not the word. As you could probably glean from the previous sentences, I am not fearing this event, but, quite enthused (I might as well say it again right?).
So, here’s this comforting soup, great for the transition from Winter to Spring!
Lemon Rasam with Coconut, Mushrooms, and Scallops
10 ounces thinly sliced baby bella mushrooms
1 Tablespoon canola oil
1 pound fresh or frozen wild Bay scallops
2 tsp. cumin
1 1/2 tsp. curry powder
1/2 tsp. minced fresh ginger
1 clove of garlic, minced
black pepper to taste
4 cups vegetable broth
1-13.5 ounce can coconut milk
A little under 1/2 cup finely chopped fresh cilantro
Zest of one large lemon
Juice of half a lemon
Salt and pepper to taste (I found salt was unnecessary)
If using frozen scallops, defrost first in a colander by running just slightly warm water over them. Once defrosted, dry off in a dish towel and set aside. Heat canola oil over medium heat and add scallops. Cook for a minute or two on one side, and then turn and cook so that in total they cook for about 3 minutes. Remove scallops with a slotted spoon to a plate.
The scallops should have exuded a good bit of liquid. To this liquid add the chopped onion. Cook, stirring, on medium heat until the liquid has evaporated. Add spices, black pepper, ginger, and garlic, and continue to cook until fragrant. Add in mushrooms and cook until tender. The liquid from the mushrooms should be just partly cooked off.
Add the coconut milk and vegetable broth. Bring to a boil over medium-high heat. Reduce to medium heat and add in cilantro and lemon juice and zest. Serve over basmati rice with reserved scallops.