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
- ¾ pound shelled and deveined medium shrimp
- ½ pound sea scallops, quartered
- 2 scallions, thinly sliced
- ¼ cup chopped mint
- ¼ cup chopped basil
- ¼ cup chopped cilantro
- Lime wedges and steamed rice, for serving
Directions
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.
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