THAI CURRIED SEAFOOD SOUP2 tablespoons vegetable oil or canola oil
1 cup chopped leek (white and pale green parts only)
4 teaspoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon minced fresh jalapeno chili with seeds, divided use*
2 1/2 cups canned unsweetened coconut milk
2 1/2 cups bottled clam juice
1/3 cup raw long-grain white rice
Generous pinch saffron threads (optional)
1 1/2 tablespoons fresh lime juice
1/2 teaspoon lime zest (colored part of peel)
12 small clams, scrubbed
16 raw medium shrimp, peeled, deveined
1/3 pound bay scallops
chopped fresh chives (for garnish)
Heat oil in heavy large pot over medium heat. Add leek, ginger, curry, and 3/4 teaspoon jalapeno; cook 5 minutes, stirring occasionally.
Stir in coconut milk, clam juice, rice and saffron (if using); bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes.
Add lime juice and zest. Add clams and cook covered for 4 minutes.
Add shrimp and scallops; cook covered about 3 minutes (discard any clams that don't open).
Ladle soup into bowls. Garnish with remaining 1/4 teaspoon jalapeno and chives.
*Use caution when working with fresh chilies; upon completion, wash hands and work surface thoroughly and do NOT touch eyes or face.
Makes 4 main-course servings
Adapted from source:
The Bon Appetit Cookbook by Barbara Fairchild