15 min cook | 15 min prep

YIELD: Serves 4

  1. Whisk broth, coconut milk and curry paste together in a 4 quart pot.
  2. Heat over high heat until boiling.
  3. Add ginger, sugar and lime juice.
  4. Reduce heat and simmer 2 minutes.
  5. Add Vietnamese Coriander and sprouts and cook for 2 minutes.
  6. Remove from heat and add seafood.
  7. Stir gently to combine and place lid on pot.
  8. Let residual heat cook the fish, until opaque (3 - 5 minutes.)

Serve with bread, naan bread, bagels or bread sticks.  Very tasty and healthy.  

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