Ingredients

For the broth:

• 1 tablespoon canola oil
• 2 shallots, finely chopped
• 2–3 garlic cloves, finely chopped
• 1 tablespoon grated fresh ginger
• 2 tablespoons red curry paste
• 1 13–oz. can lite coconut milk
• 1 cup low sodium chicken broth
• 1 tablespoon sambal oelek
• 2 tablespoons fish sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice

For the soup:

• 1/2 cup thinly sliced button mushrooms, stemmed
• 1/2 cup thinly sliced shiitake mushrooms, stemmed
• 8 large sea scallops, cut in half
• 1/2 pound cod fish, skinned and cubed
• 3/4 pound medium shrimp, peeled and deveined
• 1 pound fresh mussels, scrubbed and debearded
• Handful chopped fresh basil and cilantro

Extras:

• 2 cups steamed brown or white rice
• Garnish with extra herbs.

Make the broth:

1. Heat the canola oil over medium-high heat in a large stock pot or Dutch oven.
2. Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat.
3. Stir in coconut milk, chicken broth, sambal oelek, fish sauce, soy sauce, and lime juice. Bring to a boil, then simmer for 15 minutes on low heat.

Cook the seafood:

1. Add in the sliced mushrooms, scallops, and cod fish and cook for 2 minutes.
2. Add in the shrimp and mussels. Cover the pot and cook for about 5 to 6 minutes until all of the mussels have opened. (Discard any unopened mussels.)
3. Remove from heat. Toss in the basil and cilantro.

Assemble the soup:

1. Place a scoop of rice at bottom of bowl and ladle the seafood mixture over the top.
2. Garnish with extra herbs and serve while hot.