Name: Seafood and Vegetable Coconut Curry Soup
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4 servings
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

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.

The Kitchen Garden

Order Your Recipe Ingredients Online With One Click

How to Prepare Breakfast in Bed

Seafood and Vegetable Coconut Curry Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Seafood and Vegetable Coconut Curry Soup

Account

More