Coconut Curry Seafood and Glass Noodle Soup | Starport Foods

Ingredients

• Soak bean threads or rice noodles in warm water about 15 minutes, drain and set aside.
• Noodles may be drained and covered with clean moistened towel and refrigerated for later use.
• Slice mushrooms.
• Rinse and drain shrimp and scallops and set aside.
• Chop green onions and set aside.
• Place 2 C. of gluten free broth in a deep pan and bring to a boil at medium heat.
• Add in shrimp, scallops, mushrooms and bean threads in broth, and boil for 2 minutes until noodles are done.
• Add in ¼ C. of Coconut Curry Sauce and bring to a boil.
• Pour soup in a large bowl, and garnish with green onions.