Thai Curry Soup
1/2 cup cooked shrimp
1/2 cup cooked scallops
1 tbsp oil
1 tbsp curry paste
2 large carrots, cut into small pieces
1/2 cup snow peas
1/2 onion, cut into small pieces
1 cup cooked rice
1/3 cup coconut milk
Heat oil in large sauce pan, add curry paste and stir on medium.
When hot add shrimp and scallops, stir until coated in curry/oil.
Simmer covered for 2-4 minutes or until shellfish is tender. Add
rice, peas, onion, carrots and stir, simmer covered for 2-4 minutes
or until vegetables are tender. Shake coconut milk if in can and
add to mixture, simmer covered for 5 minutes.