Seafood and Vegetable Coconut Curry Soup Tasty Recipes

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Seafood and Vegetable Coconut Curry Soup

"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."

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
1/4 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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 19M

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.