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Scallop Soup Recipe With Curry
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Seafood, Soup
Cuisine:
Indian, Thai
Servings:
10
servings
Calories:
278
kcal
Ingredients
30
oz.
canned coconut milk
(no sugar added - full fat)
2
cups
chicken broth
(no sugar added - low sodium is best)
1
tbsp.
curry powder
2
tsp.
ground turmeric
2
tbsp.
garlic powder
1
tsp.
ground ginger
2
tbsp.
coconut sugar
1
tsp.
dried cilantro
2
lb.
bay scallops
salt
to taste
US Customary
-
Metric
Instructions
In a medium soup pot, combine the coconut milk, chicken broth and spices with a whisk and bring to a boil.
Cook at a medium boil for about 5 minutes, then add in the scallops.
Cook until the scallops are done. Time will vary by the size of your scallops. Mine was cooked in about 5 minutes.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
278
kcal
|
Carbohydrates:
12
g
|
Protein:
13
g
|
Fat:
21
g
|
Saturated Fat:
18
g
|
Cholesterol:
22
mg
|
Sodium:
547
mg
|
Potassium:
486
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
6
IU
|
Vitamin C:
6
mg
|
Calcium:
26
mg
|
Iron:
2
mg