15 min cook | 15 min prep

YIELD: Serves 4

• 1 can (13.5 oz) reduced-sodium chicken broth
• 1 can (14.5 oz) coconut milk
• 1 - 2 tbsp red curry paste
• 2 quarter-size slices fresh ginger
• 2 tbsp sugar
• Juice of 1 lime
• 1 cup Vietnamese Coriander (rau ram) leaves
• 1/2 cup mung bean sprouts
• 1/2 cup medium shrimp, cleaned & cut in half lengthwise
• 1/2 cup calamari (squid), cleaned & cut into bite size pieces
• 1/2 cup white fish, cut into cubes

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.