Spicy sweet seafood soup

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Name: Thai Style Seafood Soup
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Thai
Ingredients: 12 Jumbo Shrimp peeled; 2 fillets Tilapia chopped; 10 Scallops; 1/4 teaspoon Sea salt; 2 package Jumbo Namaudon Noodle; 3 tblspoons Garlic Chilli Sauce; 2 tblspoons Green Curry Paste; 3 tablespoon Thai Basil Paste; 4 tablespoon Olive oil; 1 can (12 oz) Coconut milk; 1 liter Vegetable stock; 1 Red bell pepper chopped; Garlic; 1 White Onion chopped; 1 Broccoli chopped; 1 12-oz can Corn kernels; 1 package Mushrooms chopped; 1 Habanaro Chilli chopped; 12 Green Beans chopped

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INGREDIENTS

12 Jumbo Shrimp ; peeled
2 fillets Tilapia ; chopped
10 Scallops
1/4 teaspoon Sea salt
2 package Jumbo Namaudon Noodle
3 tblspoons Garlic Chilli Sauce
2 tblspoons Green Curry Paste
3 tablespoon Thai Basil Paste
4 tablespoon Olive oil
1 can (12 oz) Coconut milk
1 liter Vegetable stock
1 Red bell pepper ; chopped
Garlic
1 White Onion ; chopped
1 Broccoli ; chopped
1 12-oz can Corn kernels
1 package Mushrooms ; chopped
1 Habanaro Chilli ; chopped
12 Green Beans ; chopped

Servings

INSTRUCTIONS

First prep the seafood

Add approx 2 tablespoons of oil to your wok

Add your scallops, chopped habanaro, and one tablespoon of garlic chilli sauce; stir

Cook scallops for about 4 or 5 mins, then add the shrimp and Tilapia. Stir all ingredients to cover with spice.

Cook till shrimp start to pink, add garlic, ground sea salt . Stir

Remove ingredients before fully cooked and place in sperate dish.

Add tablespoon of oil to wok.

Add onion and stir. Cook until onions start to soften.

Add Broccoli, Green Beans, and stir until ingredients soften.

Add 1 liter of stock, corn kernels, mushrooms, two tablespoons of garlic chilli sauce and bring to a soft boil.

Add Coconut Milk, noodles, seafood and stir ingredients.

Add Basil, green curry Paste, stir and let simmer for 30 min.

NOTES

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Thai Style Seafood Soup

12  Jumbo Shrimp peeled
2 fillets Tilapia chopped
10  Scallops 
1/4 teaspoon Sea salt 
2 package Jumbo Namaudon Noodle 
3 tblspoons Garlic Chilli Sauce 
2 tblspoons Green Curry Paste 
3 tablespoon Thai Basil Paste 
4 tablespoon Olive oil 
1 can (12 oz) Coconut milk 
1 liter Vegetable stock 
1  Red bell pepper chopped
  Garlic 
1  White Onion chopped
1  Broccoli chopped
1 12-oz can Corn kernels 
1 package Mushrooms chopped
1  Habanaro Chilli chopped
12  Green Beans chopped

First prep the seafood
Add approx 2 tablespoons of oil to your wok
Add your scallops, chopped habanaro,  and one tablespoon of garlic chilli sauce; stir
Cook scallops for about 4 or 5 mins, then add the shrimp and Tilapia. Stir all ingredients to cover with spice.
Cook till shrimp start to pink, add garlic, ground sea salt . Stir
Remove ingredients before fully cooked and place in sperate dish.

Add tablespoon of oil to wok.
Add onion and stir. Cook until onions start to soften.
Add Broccoli, Green Beans, and stir until ingredients soften.

Add 1 liter of stock, corn kernels, mushrooms, two tablespoons of garlic chilli sauce and bring to a soft boil. 
Add Coconut Milk, noodles, seafood and stir ingredients.
Add Basil, green curry Paste, stir and let simmer for 30 min.

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Nutrition

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Serving Size: 1 Serving (438g)
Recipe Makes: 6

Calories: 597
Calories from Fat: 118 (20%)

Amt Per Serving		% DV

	Total Fat 13.1g	17 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 2.6g
Cholesterol 143mg		44 %
Sodium 841.9mg		29 %
Potassium 536.1mg		14 %
Total Carbohydrate 94.2g		28 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 92.7g
Protein 25.2g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 597

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