Seafood and Vegetable Coconut Curry Soup recipe

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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

Nutrition Info

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
servingSize: -
sodium: 2216.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

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.

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