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Seafood and Vegetable Coconut Curry Soup

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Recipe by:

"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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Ingredients

19 m servings 209 cals
Original recipe yields 4 servings

Directions

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  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.
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Nutrition Facts


Per Serving: 209 calories; 11.7 g fat; 13.7 g carbohydrates; 13.5 g protein; 40 mg cholesterol; 2216 mg sodium. Full nutrition

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