In a medium sauce pan, heat unsalted butter. Add quartered scallops and shrimp. Cook, stirring occasionally, for 2-3 minutes or until opaque and cooked. Remove and set aside.
In the same sauce pan, add 1/4 cup red onion, 1/4 cup red bell pepper, garlic, ginger. Saute for 2 minutes, or until vegetables start to soften. Add curry paste, mixing until fragrant.
Add lime juice, basil, coconut milk and vegetable or seafood broth. Whisk until combined. Bring to a low bowl for 10 minutes, or until mixture is heated and slightly reduced. Broth will be loose, this isn't a thick bisque.
While broth boils, combine remaining raw 1/4 cup red onion and 1/4 cup red bell pepper with both types of corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.
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Thai Coconut Soup
Amount Per Serving
Calories 523Calories from Fat 387
% Daily Value*
Saturated Fat 35g219%
Vitamin A 2195IU44%
Vitamin C 61.8mg75%
* Percent Daily Values are based on a 2000 calorie diet.