3.9 34

Thai Coconut Seafood Soup

Shrimp and scallops are excellent for quick meals, since they take just minutes to cook perfectly.

Slideshows: Fast Thai Dishes

  • Total Time:
  • Servings: 6

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Ingredients

  • One 14-ounce can unsweetened coconut milk
  • One 8-ounce bottle clam juice
  • 1 jalapeƱo, 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

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How to make this recipe

  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.

Suggested Pairing

Pair with a tangy Austrian Grüner Veltliner.

Contributed By Photo © Fredrika Stjarne Published October 2013

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