Thai Coconut Seafood Soup

1. 1

   In a large pot, combine the coconut milk with the clam juice, sliced jalapeno, fish sauce, curry paste, sugar and 1/4 cup of water and bring to a boil.

2. 2

   Simmer for 2 minutes.

3. 3

   Add the shrimp, scallops and scallions and cook until the shrimp and scallops are just white throughout, about 2 minutes.

4. 4

   Stir the mint, basil and cilantro into the soup and serve with lime wedges and steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.