Seafood and Vegetable Coconut Curry Soup recipe
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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
Nutrition Info
- 208.8 caloriescarbohydrate: 13.7 gcholesterol: 39.9 mgfat: 11.7 gfiber: 4.3 gprotein: 13.5 gsaturatedFat: 2 gservingSize: -sodium: 2216.5 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Seafood and Vegetable Coconut Curry Soup
Directions
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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.