1 can unsweetened coconut milk
1 – 8 oz. bottle clam juice
1 medium jalapeño sliced
½ carrot cut into sticks. (Boil 10 minutes then cut into match sticks)
1 TBSP fish sauce ( I made my own vegan sauce https://ducksmahal.com/2020/06/15/vegan-fish-sauce/)
1 tsp curry spice mix (I made my own Curry Blend, 1 TBSP Coriander Powder, 1 TBSP Curry Powder, 1 TBSP Garam Masala, ½ tsp. Cardamon)
Pinch of sugar
1 TBSP fresh mint from my garden
1 TBSP fresh Thai basil from my garden
1 TBSP fresh cilantro
8 oz. frozen cod thawed
8 oz. frozen shrimp thawed, de-veined and shelled
Served on rice topped with Sriracha and a wedge of lime.
Add the coconut milk, clam juice, jalapeño and fish sauce to a soup pot and bring to a boil, reduce heat and simmer 20 minutes.
Add the remaining ingredients and simmer another 15 minutes and serve.
As of 1/2/21