Scallop Coconut Soup

3 cups vegetable broth

1 cup bottled clam juice

2 tbsp fish sauce

2 cloves garlic, minced

2 tbsp chopped fresh ginger

1 (8 0z) pkg fresh sliced mushrooms

1 1/2 cups fresh snow peas
(may substitute frozen snap peas, thawed)

1 lb sea scallops

1/2 lb medium uncooked shrimp, peeled and deveined

1 (13.5 oz) can light coconut milk

1/4 cup lime juice

2 tbsp chopped fresh cilantro

2 tbsp chopped green onion

1/4 tsp red pepper flakes

Whisk together broth, clam juice, fish sauce, garlic and ginger in a large

Dutch oven; bring to a boil. Add mushrooms; reduce heat and simmer

5 minutes. Add snow peas; scallops, and shrimp; bring to a boil. Cover

and reduce heat and simmer 5 minutes more. Stir in coconut milk, lime juice,

cilantro, green onions and red pepper. Cook 5 minutes more or until thoroughly

heated. Serves 4