Thai-Style Scallop Coconut Soup |  |
Ingredients
| 3 | cups
vegetable broth
| | 1 | cup
bottled clam juice
| | 2 | tbsp.
fish sauce
| | 2 | cloves garlic, minced
| | 2 | tbsp.
chopped fresh gingerroot
| | 1 | 8-oz.
container sliced fresh mushrooms
| | 1 1/2 | cup
fresh snow peas
| | 1/2 | lb.
sea scallops
| | 1/2 | lb.
medium uncooked shrimp, peeled and deveined
| | 1 | 13.5-oz.
can light coconut milk
| | 1/4 | cup
lime juice
| | 2 | tbsp.
chopped fresh cilantro
| | 2 | tbsp.
chopped green onions
| | 1/4 | tsp.
crushed red pepper flakes
|
| |
Directions
 | Whisk together broth, clam juice, fish sauce, garlic and ginger in large Dutch oven; bring to boiling. Add mushrooms; reduce heat and simmer 5 minutes. |  | Add snow peas, scallops and shrimp; bring to boiling. Cover, reduce heat and simmer 5 minutes more. |  | Stir in coconut milk, lime juice, cilantro, green onions and red pepper flakes; cook 5 minutes more or until thoroughly heated. |
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