BVC Eats: Thai-style seafood chowder

 fresh gingerroot: one of the classic Thai cooking ingredients

fresh gingerroot: one of the classic Thai cooking ingredients

This hearty, creamy, light green stew is rich, very low carb, and quick to throw together. The following makes two small servings or one large serving. You may omit the peanut butter, but it’s just wrong to omit the coconut milk!


4 oz shrimp
4 oz scallops
3 T butter
2 cloves smashed garlic
3 T ginger rooot, grated
1 or 2 T mild yellow curry powder
3/4 cup water or less—this soup is more of a stew, not brothy!

Put all this in a small pan, cover, and cook 2 or 3 minutes, stirring frequently, until the shrimp begin to look opaque. If the shrimp aren’t peeled, remove them, let them cool, and peel them now.


half a very ripe avocado, chopped

Cook 2 more minutes. Add:

3/4 c minced cilantro stems (the crunchy bit)
1/3 c coconut milk (full fat style—thick and creamy)
1 T peanut butter or more
1 T butter (yes, more butter)

Stir until the butter is melted and the peanut butter is mixed in and the soup is a silky, creamy light green.

 add lime juice at the end, so it doesn't cook and taste funny

add lime juice at the end, so it doesn’t cook and taste funny

When you serve this, add 1 or 2 T lime juice to each bowl and stir it in well.

Optional additions and substitutions:

Add at the beginning, before you add the seafood:
1 small sweet potato, sliced or diced
6 to 8 oz. of chopped fresh mushrooms
1/2 c chopped cauliflower
and cook a until the vegetable(s) are done. Then add the seafood.

Add at the end:
1/2 c chopped sweet onion (for sweet & crunch)
2-4 T snipped-up dried seaweed—I use dulse or wakame


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