Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup

– 14 oz Coconut milk, unsweet

– 8 oz clam juice

– 1 Jalapeño, sliced thin

– 1 TB Fish sauce

– 1 TB Green Curry paste

– ¾ lb Shrimp, shelled and deveined

– ½ lb Sea Scallops, quartered

– 2 Scallions, sliced

– ¼ C each Mint, Basil and Cilantro

– Lime wedges

In a pot, bring all ingredients except the seafood, herbs and scallions to a boil. Add the seafood and cook until just white throughout.  Add the herbs.  Ladle soup into bowls and sprinkle scallions on top.

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