Seafood And Vegetable Coconut Curry Soup - cooking recipe

Ingredients

3 tablespoons olive oil
3 green onions, chopped
10 uncooked medium shrimp, peeled and deveined
6 sea scallops
2 (17.5 ounce) cans coconut water
6 mushrooms, thinly sliced
2 baby zucchini, sliced thinly
1/4 cup pickled jalapeno peppers
4 teaspoons yellow curry powder
1 tablespoon salt
1 teaspoon vegetable bouillon (such as Better Than Bouillon(R))
1 dash sriracha sauce

Preparation

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.