SEAFOOD AND VEGETABLE COCONUT CURRY SOUP

Seafood and Vegetable Coconut Curry Soup image

I just made this up based on Thai soups I've had in the past. I like to make it spicy, but you can adjust the recipe according to your taste.

Provided by mak4ttack

Time 19m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
3 green onions, chopped
10 uncooked medium shrimp, peeled and deveined
6 sea scallops
2 (17.5 ounce) cans coconut water
6 mushrooms, thinly sliced
2 baby zucchini, sliced thinly
¼ cup pickled jalapeno peppers
4 teaspoons yellow curry powder
1 tablespoon salt
1 teaspoon vegetable bouillon (such as Better Than Bouillon®)
1 dash sriracha sauce

Steps:

Heat olive oil in a skillet over medium heat. Add green onion; cook and stir until wilted, about 2 minutes. Add shrimp and scallops; cook until they begin to turn opaque, about 2 minutes more. Pour in coconut water; bring to a boil. Stir in mushrooms, zucchini, jalapeno peppers, curry powder, salt, bouillon, and sriracha sauce; cook until flavors blend, 5 to 10 minutes more.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 13.7 g, Cholesterol 39.9 mg, Fat 11.7 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 2 g, Sodium 2216.5 mg, Sugar 1.5 g