Thai Coconut Curry Seafood Chowder

  Ingredients:

• 1 lb Halibut Fillet - skinned & cubed
• 1 lb Side Stripe Shrimp Tails - peeled
• 2 lb. Manila Clams
• 4 cups Finest at Sea Fish Stock
• 2 Tbsp Olive Oil
• 1 large Onion - diced
• 4 cloves Fresh Garlic - crushed
• 1 Tsp fresh Ginger - crushed
• 1 stalk Lemongrass - minced
• ½ Red Bell Pepper - diced
• 2 stalks Celery - diced
• 2 medium Carrots - diced
• 5 White Mushrooms - diced
• 2 Tbsp Fish Sauce
• 1 can Coconut Milk
• 3 Tbsp Red Thai Curry Paste
• 1 Tbsp Sesame Oil
• 8 oz Soba Noodles  
• Zest and Juice of 2 Limes
• Cracked Black Pepper to taste
• 2-3 Red Thai Chilies -minced(optional)
• 2 Tbsp Fresh Cilantro - chopped
• 1 bunch Green Onions - chopped

Directions:

1. In a large pot, heat olive oil to medium and sauté onions, carrot, celery, ginger, mushrooms, lemongrass, bell pepper, and diced chilies. Cook for 5 min.
2. Add 1 Tbsp of the curry paste, stir into veggies and then add side stripe Shrimp, and cook for another 5 min.
3. Add fish stock and bring to a simmer.  Then add garlic, lime zest, fish sauce and the remaining 2 Tbsp of curry paste.  Cook for another 5 min.
4. Slowly stir in coconut milk and sesame oil.  When fully blended, add the noodles, Mussels, Clams and halibut chunks.  Cook until shellfish opens.
5. Just before serving, add cilantro and lime juice.
6. Ladle into bowls and garnish with green onions - Serves 6 - 8.