Spicy Thai Shrimp and Crab Soup

• olive oil
• 1 orange bell peppers, diced
• 3/4 med red onion, diced
• 1 large jalapeño pepper, finely minced
• 2 lemongrass stalks, chopped into 4ths (you won't be eating these)
• 1 small cube of ginger, finely minced
• 1 garlic clove, finely minced
• 5 cups vegetable or chicken stock
• 20 ounces crushed tomatoes
• 1 can corn, drained
• 1 tablespoon curry powder
• 1 tsp kosher salt
• 1 tsp fish sauce
• ½ tsp red pepper flakes
• ¼ tsp cayenne pepper
• 1 12-ounce can coconut milk
• 8 oz fresh shrimp, peeled, deveined, tails removed, and cut in half
• 8 oz crab meat

1. Heat some olive oil in a large, heavy bottomed pot over medium heat. Add in your bell peppers and onions and cook until slightly softened, about 3 minutes. Add in the minced jalapeños and lemon grass, cook for 2 minutes, then add in the ginger and garlic and stir to combine, cooking for only 1 minute or so.
2. Add in the stock, tomatoes, corn, curry powder, salt, fish sauce, and spices. Cover and simmer for 10 minutes.
3. Stir in the coconut milk, then the shrimp and crab. Stir to combine and simmer for 5 minutes, until the shrimp are pink and cooked through. Taste, adjust seasonings as necessary, and serve. This will keep well in an airtight container in the fridge for up to 3 days