Coconut Curry Shrimp & Scallop Soup (with Baby Bok Chop and Butternut Squash). (Recipe modified from Nigella Bites “Pumpkin & Seafood Curry)

Made out of necessity because I had no pumpkin, lime leaves, lemon grass, nor salmon, and while I made my own Curry sauce, I’m simplifying for you, the average home cook.

1 can of coconut milk
2 tbsp mild curry paste (or make your own curry with turmeric, cumin, coriander, and cayenne)
1 medium sized butternut squash, cut into 1.5″ cubes
2 cups chicken stock
3 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
1 tbsp lemon juice
1 lb of 25-30 shrimp, peeled and deveined
1 lb of bay scallops
2 heads baby bok choy

In a large soup pot, stir together curry paste and coconut milk until combined. Bring to a simmer, add butternut squash, chicken stock, fish sauce, lime juice, sugar and lemon juice. Bring to a boil, reduce to a simmer, and cover. Cook for 5-10 minutes, or until squash is tender, but still has a bite to it. Then, add shrimp and scallops. Stir occasionally for 3-4 minutes until shrimp is pink and cooked through. Cut bok choy into 1″ pieces and then stir in, cooking for 1 more minute until wilted.

Sprinkle with chopped cilantro, and ladle into bowls. Serves 4.