Thai Coconut Seafood Soup

By á-29965

Ingredients

• One 14-ounce can unsweetened coconut milk
• One 8-ounce bottle clam juice
• 1 jalapeño, seeded and thinly sliced
• 1 tablespoon Asian fish sauce
• 1 tablespoon green Thai curry paste
• Pinch of sugar
• 3/4 pound shelled and deveined medium shrimp
• 1/2 pound sea scallops, quartered
• 2 scallions, thinly sliced
• 1/4 cup chopped mint
• 1/4 cup chopped basil
• 1/4 cup chopped cilantro
• Lime wedges and steamed rice, for serving

Preparation

Step 1

In a large pot, combine the coconut milk with the clam juice, sliced jalapeño, fish sauce, curry paste, sugar and 1/4 cup of water and bring to a boil. Simmer for 2 minutes. Add the shrimp, scallops and scallions and cook until the shrimp and scallops are just white throughout, about 2 minutes. Stir the mint, basil and cilantro into the soup and serve with lime wedges and steamed rice.