Spicy Shellfish Soup With Coconut, Lime And Ginger

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Jess Thomson
Nutrition per serving    (USDA % daily values)
CAL
466
FAT
59%
CHOL
58%
SOD
99%

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Ingredients for 4 servings

1 Tbsp vegetable oil

2 x small shallots, finely chopped

2 x garlic cloves, finely chopped

2 tbsp freshly grated ginger

1 Tsp green Thai chili paste ,

1 can light coconut milk

1 Tbsp Thai fish sauce

2 cups dry white wine

8 ounce clam juice

1 x juice of lime

2 Tbsp sugar

Salt

16 x manila clams

8 x Large Mussels

1/2 pound Medium shrimp, peeled and deveined

1/4 c Cilantro, finely chopped

3 x Scallions, green and white parts, sliced into thin rounds

1/3 pound Small Bay Scallops, tabs removed

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