Thai Seafood Soup

Yields 6 to 8 servings.

1 pound raw shrimp (peeled and deveined) *
1 pound fresh raw scallops
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon freshly minced ginger
1 tablespoon Thai chili paste
2 teaspoons freshly minced garlic
6 cups chicken stock
2 tomatoes, diced
1 cup shredded cabbage
1 carrot, shredded
1 cup fresh bean sprouts
2 tablespoons Thai fish sauce
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped Thai basil
Diced green onion for garnish

* Use small shrimp or dice into bite-size pieces.

In a 4- or 6-quart stock pot heat oil and sweat onions, garlic, ginger and chili paste for 3 minutes. Add stock and other vegetables and spices, bring to a boil and simmer for 10 minutes.

 Add seafood and simmer 8 to 10 minutes until cooked through. Taste and adjust seasonings before serving.

NOTE: You can use any firm fish instead of shrimp or scallops.