Ingredients
1/2 pound boneless, skinless salmon, cut into bite-size pieces
1/4 pound bay scallops, muscles removed
1 tablespoon vegetable oil
1 teaspoon ground-chile paste
1 teaspoon minced garlic
5 cups homemade or canned low-sodium chicken stock, skimmed of fat
2 ripe tomatoes (1 pound), cored and cut into 1/2-inch dice
2 cups diced fresh pineapple
1/2 medium onion, sliced lengthwise 1/4 inch thick
2 tablespoons Asian fish sauce
1/4 cup sugar
1/4 teaspoon salt
1/4 cup fresh lime juice
3 scallions, white and light-green parts only, cut diagonally 1/4 inch thick
2 cups bean sprouts
2 tablespoons chopped sweet basil
2 tablespoons chopped cilantro
2 tablespoons Fried Shallots, optional
Preparation
Blanch salmon in boiling water for 10 to 20 seconds. Lift out; drain in a colander. Blanch scallops for 10 seconds; drain.
Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook just until seafood is cooked through, about 3 to 5 minutes. Remove from heat, stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately.
