In a big casserole, heat up the oil on a medium-high heat. When the oil is hot, add the onions, then the garlic followed by the ginger.
When the onions start turning golden brown, add the chicken broth and bring it to a boil. Add the coconut milk and again, bring it to a boil.
Reduce the heat to medium and add the coriander, the carrots and the turbot. Leave them for 5 minutes to simmer.
Add the curry paste (optional), the lemon juice and the zest, and the rice vermicelli. Again, leave them for 5 minutes to simmer.
Serve and Enjoy!
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !