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Thai Seafood Soup



* Use small shrimp or dice into bite-size pieces.


  1. In a 4- or 6-quart stock pot heat oil and sweat onions, garlic, ginger and chili paste for 3 minutes.
  2. Add stock and other vegetables and spices, bring to a boil and simmer for 10 minutes.
  3. Add seafood and simmer 8 to 10 minutes until cooked through.
  4. Taste and adjust seasonings before serving.

Yields 6 to 8 servings.

Note: You can use any firm fish instead of shrimp or scallops.


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