Rosie Makes Thai Seafood Soup.

 Way back in October,

I found this recipe in Food and Wine magazine,

bookmarked it, and finally I'm just getting around to making it.

What took me so long?

 

 Thai Coconut Seafood Soup

1 14-oz. can unsweetened coconut milk

1 8-oz. bottle clam juice

1 jalapeño, seeded and thinly sliced

1 TB Asian fish sauce

1 TB green Thai curry paste

 pinch of sugar

3/4 lb. shrimp, shelled and de-tracted

(I don't call it de-veining.

It's not a vein.  It's the digestive tract.)

1/2 lb. sea scallops

2 scallions, thinly sliced

1/4 cup each chopped mint, basil, and cilantro

lime wedges 

Jasmine rice

Combine coconut milk with the clam juice,

 sliced jalapeño, fish sauce, curry paste, sugar,

and 1/4 cup water.

Bring to a boil. 

Simmer for 2 minutes.

Add shrimp, scallops, and scallions

and cook until shrimp and scallops are just opaque,

about 2 minutes.

Stir mint, basil, and cilantro into the soup

and serve with lime wedges and rice.

 This soup can be whipped up in no time

and makes for a delicious, complexly-flavored meal.

And yes,

I keep fish sauce, coconut milk, and Thai green curry in my pantry.

And yes.

I have scallions, basil, mint, and cilantro growing year round.

 

 Several months ago, we bought these beautiful scallops

from a commercial fisherman who lives a few canals over.

These are from his personal catch.

 I quartered the scallops since they were so big.

 

 Lots of flavors going on in here,

but they're subtle and delicate.

 This one is definitely a keeper.