Seafood Coconut Soup

Ingredients

• 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 1/2 tablespoons grated fresh ginger
• 1/2 lb fresh mushrooms, sliced
• 1 1/2 cups fresh snow peas
• 1/2 lb raw sea scallops, sliced in half
• 1 (13 1/2 ounce) can light coconut milk
• 1/4 cup lime juice (about 3 limes)
• 2 tablespoons chopped scallions
• 1/4 teaspoon crushed red pepper flakes
• 1/2 lb boiled medium shrimp
• 4 slices limes (optional, for garnish)

Directions

1. 1

   In large pot, heat 3 cups water and dissolve vegetable bouillon granules.

2. 2

   Whisk in clam juice through ginger; bring to a boil.

3. 3

   Add mushrooms, reduce heat and simmer 5 minutes.

4. 4

   Add snow peas and scallops; bring to a boil, cover, reduce heat and simmer 5 minutes more.

5. 5

   Stir in coconut milk through red pepper; cook 3 minutes more.

6. 6

   Add boiled shrimp and cook 1-2 minutes more just until heated through.

7. 7

   Divide between 4 soup bowls; if desired, garnish each with a slice of lime.