![Thai Coconut Seafood Soup](https://cdn.statically.io/img/www.foodandwine.com/thmb/0fQaY270xyJPO2H76JJQV4M5D2M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201310-xl-thai-coconut-seafood-soup-2000-39eb3bc9971f4d88b98016f6592cceec.jpg)
Ingredients
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One 14-ounce can unsweetened coconut milk
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One 8-ounce bottle clam juice
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1 jalapeño, seeded and thinly sliced
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1 tablespoon Asian fish sauce
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1 tablespoon green Thai curry paste
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Pinch of sugar
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3/4 pound shelled and deveined medium shrimp
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1/2 pound sea scallops, quartered
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2 scallions, thinly sliced
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1/4 cup chopped mint
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1/4 cup chopped basil
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1/4 cup chopped cilantro
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Lime wedges and steamed rice, for serving
Directions
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In a large pot, combine the coconut milk with the clam juice, sliced jalapeño, fish sauce, curry paste, sugar and 1/4 cup of water and bring to a boil. Simmer for 2 minutes. Add the shrimp, scallops and scallions and cook until the shrimp and scallops are just white throughout, about 2 minutes. Stir the mint, basil and cilantro into the soup and serve with lime wedges and steamed rice.
Suggested Pairing
Pair with a tangy Austrian Grüner Veltliner.