Seafood Coconut Soup

• 3 teaspoons vegetable bouillon granules
• 1 cup bottled clam juice
• 2 tablespoons fish sauce
• 1 teaspoon minced garlic (to taste)
• 2 tablespoons minced fresh ginger or 1 12 tablespoons grated fresh ginger
• 12 lb fresh mushrooms, sliced
• 1 12 cups fresh snow peas
• 12 lb raw sea scallops, sliced in half
• 1 (13 1/2 ounce) can light coconut milk
• 14 cup lime juice (about 3 limes)
• 2 tablespoons chopped scallions
• 14 teaspoon crushed red pepper flakes
• 12 lb boiled medium shrimp
• 4 slices limes (optional, for garnish)

1. In large pot, heat 3 cups water and dissolve vegetable bouillon granules.
2. Whisk in clam juice through ginger; bring to a boil.
3. Add mushrooms, reduce heat and simmer 5 minutes.
4. Add snow peas and scallops; bring to a boil, cover, reduce heat and simmer 5 minutes more.
5. Stir in coconut milk through red pepper; cook 3 minutes more.
6. Add boiled shrimp and cook 1-2 minutes more just until heated through.
7. Divide between 4 soup bowls; if desired, garnish each with a slice of lime.

vegetable bouillon granules, clam juice, fish sauce, garlic, fresh ginger, mushrooms, snow peas, light coconut milk, lime juice, scallions, red pepper, shrimp

Taken from www.food.com/recipe/seafood-coconut-soup-158098 (may not work)