3 oz enoki mushrooms (white mushroom or baby bella)
Jumbo shrimp
Haddock filet, 2-inch chunks
Baby blue crab (optional)
Scallops (optional)
Mussels (optional)
Squid, 1/2-inch sliced flat pieces (optional)
Directions
Heat large pot over medium heat. Add coconut oil; heat til warm.
Add garlic, ginger, lemongrass, and curry paste and cook for 1-2 minutes.
dd stock to pot and deglaze. Add coconut milk and bring the mixture to a boil. Season with salt if needed.
Reduce boil to simmer, add clams, and allow cook 2 minutes. Add shrimp and fish pieces. Continue to cook until shrimp is pink of "C" shaped and fish is no longer translucent.
Remove from heat. Divide soup evenly into bowls, garnish with chopped cilantro or thai basil. Serve immediately.
If using clams or mussels: add first into pot before shrimp. Cook for 2 minutes or when clams open, add the shrimp and fish.
Throw out clams/mussles that do not open at end of cooking.
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