Spicy Green Seafood Curry Soup

I'm not a big coconut fan and I think I'll blame it on Jamba Juice.  I worked at Jamba Juice for 2 years in high school and I used to have to reach into big bins for shredded coconut to make the Pina Colada smoothie.  The smell of coconut seems so overwhelming to me.  


But, I tried a variety of different curries in Thailand a couple years back and my palate has grown to love curry despite the main ingredient:  Coconut Milk.  Thai food in general is so amazing and the country is gorgeous.  It's definitely one of my favorite vacations spots and let's not even get into the scuba diving in Koh Tao!


Thankfully Thai curries are less coconuty and thinner in consistency than American versions; they probably use less coconut cream.  


The upper left of the picture below is a yellow potato chicken curry that our tour guide made us during a trek outside of Chiang Mai.

The upper right of the picture below is a green chicken curry that we tried at a restaurant in Chiang Mai.

More recently I had a green chicken curry that I enjoyed and it sparked my interest to try my own version.  So I sat down and perused Epicurious until I found this recipe for Spicy Curry Noodle Soup with Chicken and Sweet Potato.  Then I altered the heck out of it to make my own own healthier version, which you can find after the break below.  

Now just a forewarning.  This recipe takes a lot of ingredients and is not quick and easy like most of my recipes.  But, it lasted all week: lunch, dinner, lunch, dinner, lunch, dinner.  It was too much curry for one person, but what the heck. 

I paired it with rice noodles, rice, by itself, and quinoa.  All variations were delicious!

Spicy Green Seafood Curry

Adapted from Spicy Curry Noodle Soup with Chicken

6 Servings

Ingredients

1 Tbsp Canola Oil

1/2 Large Shallot chopped

3 Garlic Cloves chopped

2 Tbsp Fresh Ginger Chopped

2 Tbsp Green Curry Paste

2 Tbsp Curry Powder

1 tsp Hot Chili Paste

2 13.5 oz cans of Light Coconut Milk

6 Cups Low Sodium Chicken Broth

3 Tbsp Fish Sauce

3 Cups Snow Peas cut into bite size pieces

1/2 Red Onion sliced

6 oz Button Mushrooms sliced

8 - 12 oz Medium Size Shrimp

8 - 12 oz Snapper (or other type of white fish) cut into bite size pieces

Juice from 1 Lime

Rice Noodles

1 Serrano chili pepper sliced

Directions

Saute shallot, ginger, and garlic with oil in large pot over medium heat.  Add curry paste, curry powder, and hot chili paste for about 1 minute.   Reduce heat to low and add the top thick portion from one can of coconut milk to the pot.  Stir until very thick about 2 minutes.  Add remaining coconut milk, chicken broth, and fish sauce.  Let simmer.  Saute mushrooms and red onion in another saucepan until half way cooked.  Add to soup with snow peas and seafood.  Stir and let simmer for about 5 - 10 minutes.  Add lime juice and half (depending on taste) of the serrano pepper.  Meanwhile cook rice noodles (amount depends on you, I used about 1/8 of the package for one serving and I saved the leftover curry) for about 6 minutes in boiling water.

Place noodles in serving bowl and top with curry.  Garnish with Serrano pepper.