Thai Yellow Curry Coconut Seafood Soup | Oregonian Recipes

Ingredients

• 1 13 1/2-ounce can coconut milk
• 1 quart fish stock
• 1/4 cup Thai yellow curry paste (or substitute red or green curry paste; see note)
• 2 tablespoons yellow curry powder
• 1 large yellow onion, diced
• 1 1/2 tablespoons sliced fresh ginger
• 1 lemon grass stalk, cut into 1-inch pieces
• 2 tablespoons fish sauce
• grated zest and juice of 1 large lime
• 3 kaffir lime leaves
• 1 green jalapeño chile, seeds and veins removed, flesh minced
• 1 red jalapeño chile, seeds and veins removed, flesh minced
• 1 large carrot, peeled and cut into thin matchstick strips
• 12 ounces cod, halibut, snapper or other white fish
• 12 large shrimp or prawns
• 12 mussels
• 12 clams
• 2 baby bok choy, sliced crosswise into strips
• 1/4 cup finely sliced Thai or regular basil, for garnish
• 1/4 cup fresh cilantro, for garnish
• Shrimp crackers, for garnish (optional)