Thai Coconut Curry Seafood Chowder

I'm waiting for the fog to lift around here. It's been hanging around for well over a week now. I can't find the BBQ through the fog.... In the meantime I've been having a little fun with some ethnic foods. I love seafood chowder and this dish was a refreshing variation. The Thai ingredients can be found at larger grocery stores. I used haddock but you can use any white fish and/or shrimp, scallops, mussels... you get the idea. This recipe is so quick and tasty that you'll turn to it again and again~

Thai Coconut Curry Seafood Chowder

Serves 6 - 4 points per serving

Ingredients

• 4 cups chicken broth
• 1/2 lb haddock fillets, cut into cubes
• 1 cup snow peas, sliced
• 1/2 cup grated carrots
• 1/2 cup sliced mushrooms
• 4 oz rice noodles
• 1 tbsp red curry paste
• 1 tbsp lemon juice
• 2 tbsp Thai fish sauce
• 1 14 oz can light coconut milk
• 1/2 cup chopped cilantro

Instructions

1. Heat the chicken broth in a sauce pan to a boil over medium high heat
2. Toss in the fish and veggies
3. Reduce the heat to medium, simmer for about 3 minutes until the fish is almost cooked through
4. Add in the noodles
5. Stir in the curry paste, lemon juice, fish sauce and coconut milk and heat through
6. Stir in the cilantro and serve.

Enjoy!