Seafood Thai Coconut Soup is an easy and healthy appetizer or entree using scallops, shrimp, vegetables and a red curry coconut broth.

Ingredients

• 1 tablespoons unsalted butter
• 6 large scallops cut into quarters
• 16 small cocktail shrimp
• fine sea salt and freshly ground pepper
• 1/2 cup red bell pepper , minced
• 1/4 cup red onion , minced, divided
• 2 cloves garlic , minced
• 1 tablespoon fresh ginger , grated
• 1 tablespoon red curry paste
• 1 tablespoon lime juice
• 1 tablespoon basil , minced
• 12 ounces full fat coconut milk
• 2 cups low sodium vegetable or seafood broth
• 1/2 cup corn kernels
• 2 scallions , chopped
• maldon salt
• lime wedges , for garnish

Directions

1. In a medium saucepan, heat the butter. Add the scallops and shrimp. Cook, stirring occasionally, for 2-3 minutes or until opaque and cooked. Remove and set aside.
2. In the same sauce pan, add 1/4 cup of the red bell pepper, red onion, garlic and ginger. Saute for 2 minutes, or until vegetables start to soften. Add the curry paste, mixing until fragrant.
3. Stir in the lime juice, basil, coconut milk and broth. Whisk until combined. Bring to a low simmer for 10 minutes, or until mixture is heated and slightly reduced. Broth will be loose.
4. While broth boils, combine remaining the remaining 1/4 cup red bell pepper with the corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
5. When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.