Recipes Soup Seafood Soup Thai Coconut Seafood Soup 5.0 (5,611) 1 Review Shrimp and scallops are excellent for quick meals, since they take just minutes to cook perfectly. By Grace Parisi Updated on August 31, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 12 mins Yield: 6 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 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. Suggested Pairing Pair with a tangy Austrian Grüner Veltliner. Rate it Print