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Thai Coconut Seafood Soup
© Fredrika Stjärne

Thai Coconut Seafood Soup

  • TOTAL TIME: 12 MIN
  • SERVINGS: 6
  • FAST

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

Slideshows: Fast Thai Dishes

  1. One 14-ounce can unsweetened coconut milk
  2. One 8-ounce bottle clam juice
  3. 1 jalapeño, seeded and thinly sliced
  4. 1 tablespoon Asian fish sauce
  5. 1 tablespoon green Thai curry paste
  6. Pinch of sugar
  7. 3/4 pound shelled and deveined medium shrimp
  8. 1/2 pound sea scallops, quartered
  9. 2 scallions, thinly sliced
  10. 1/4 cup chopped mint
  11. 1/4 cup chopped basil
  12. 1/4 cup chopped cilantro
  13. Lime wedges and steamed rice, for serving
  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.

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