Thai Coconut Seafood Soup

• One 14-ounce can unsweetened coconut milk
• One 8-ounce bottle clam juice
• 1 jalapeno, seeded and thinly sliced
• 1 tablespoon Asian fish sauce
• 1 tablespoon green Thai curry paste
• Pinch of sugar
• 3/4 pound shelled and deveined medium shrimp
• 1/2 pound sea scallops, quartered
• 2 scallions, thinly sliced
• 1/4 cup chopped mint
• 1/4 cup chopped basil
• 1/4 cup chopped cilantro
• Lime wedges and steamed rice, for serving

1. In a large pot, combine the coconut milk with the clam juice, sliced jalapeno, fish sauce, curry paste, sugar and 1/4 cup of water and bring to a boil.
2. Simmer for 2 minutes.
3. Add the shrimp, scallops and scallions and cook until the shrimp and scallops are just white throughout, about 2 minutes.
4. Stir the mint, basil and cilantro into the soup and serve with lime wedges and steamed rice.

milk, clam juice, jalapeno, fish sauce, green thai curry paste, sugar, shrimp, scallions, mint, basil, cilantro, rice

Taken from www.foodandwine.com/recipes/thai-coconut-seafood-soup (may not work)