Seafood and Vegetable Coconut Curry Soup

mak4ttack

"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
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 2216 mg
  • 89%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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