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.

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Seafood and Vegetable Coconut Curry Soup

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