Lemongrass Coconut Shrimp and Scallop Soup



4 oz (2 or 3 scallops) Wild-caught Sea Scallops
1 stalk Lemongrass (raw)
1 oz Fresh Cilantro
4 oz Shrimp
1/2 cup Coconut Milk
3 cups Vegetable Broth
1 1/2 Medium Carrots
1 1/2 Raw Celery
2 oz Sliced Fresh Mushrooms

Nutritional Values
313 Calories
12.2 g Fat
22.3 g Carbs
24.1 g Protein

Bring coconut milk, lemongrass stalks, and vegetable broth to a light boil. Add in sea salt and pepper to taste. Boil lightly for 10 minutes for soup to absorb flavor of lemongrass.

Dice celery and carrots. Add in diced carrots and celery and continue to boil for 5 minutes. Meanwhile, “fry” up scallops and shrimp seasoned with sea salt and pepper in skillet on high heat for 5-7 minutes. Add in mushrooms and cilantro to soup. When ready to serve add in scallops and shrimp.


*This recipe is good for two days but no longer than that. The seafood is best fresh

Copright 2017, The Body Biz