This soup is not for everyone , that's for sure! But if you like curry and you like seafood it's worth trying...if you can get past the creepy factor. Since it is so close to Halloween, I thought it might be worth sharing, but maybe not!



Vegetables are optional but we just started getting a fresh crop of mushrooms from our logs so I used them, along with some greens from the garden.

INGREDIENTS
3 T butter and/or coconut oil
3 shallots thinly sliced
1 small onion, quartered and thinly sliced
1 T fresh chopped ginger or a dash of ground ginger
5-6 large mushrooms, chopped
2 T yellow curry paste
4 cups homemade chicken stock
1-2 bay leaves
2 cloves garlic, peeled and finely chopped
1 can coconut milk (13.66 fl.oz.)
4-5 kale leaves chopped (stems removed)
1 lb bag Frozen Sea food Mix


INSTRUCTIONS
Thinly slice the onions/shallots. Melt the butter on low heat in a large skillet. Add the shallots and/or onions. Cook on low for about 15 minutes, stirring occasionally. Mix in the mushrooms and ginger, bump up the heat to medium low, and allow to cook another 10 minutes. Continue to stir occasionally. Next, add the curry paste, and stir to mix Allow the flavors to blend for a couple of minutes. Add the chicken stock, bay leaf, and garlic. Stir to mix, and simmer for 10 minutes. Stir in the coconut milk, and then add the seafood and kale. Allow to simmer 3-5 minutes. Don't be tempted to let it sit on the heat longer because it will overcook and those little creatures will be very chewy.

Trick or Treat!!