Curried Seafood Soup

1 tablespoon sesame oil

1 tablespoon peanut oil

¾ cup minced onions

3 cloves minced garlic

1/3 cup shredded carrots

¼ cup diced Anaheim chilies

1/3 cup diced red bell peppers

4 tablespoons flour

6 cups chicken broth

¾ pound bay scallops

¾ pound small shrimp, peeled

¾ pound mushrooms, sliced

1 teaspoon ground cumin

1 teaspoon sea salt

1/2 teaspoon cayenne pepper

½ teaspoon nutmeg

½ teaspoon ginger

2 teaspoons curry powder

¼ cup lemon juice

½ cup coconut milk

1 teaspoon red chili oil

2 tablespoons minced cilantro

2 tablespoons minced green onions

2 tablespoons toasted sesame seeds

 In a soup kettle heat sesame and peanut oil and sauté onions, garlic, carrots, chilies and peppers for about 5 minutes. Stir in flour and when oil has absorbed the flour add the chicken stock and heat up over medium high heat until stock starts to simmer. Add scallops, shrimp and mushrooms to stock and reduce heat to medium and all the spices and the lemon juice and coconut milk. Continue cooking the soup on medium heat for another 10 minutes. When ready to serve the soup drop the chili oil on top and sprinkle the cilantro, green onions and sesame seeds on top.



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