Ingredients:

2 medium onions 
1 ounce fresh ginger (2 x 1-inch lengths) 
3 garlic cloves 
2 jalepenos 
1 - 16-ounce can plum tomatoes 
1/2 cup macadamia nuts 
1/2 cup loosely packed cilantro leaves minced, 
    leaving a few whole leaves for garnish. 
2 Tablespoons olive oil 
2 Tablespoons fresh lemon juice 
1-1/2 Tablespoons paprika 
2/3 cup coconut milk 
1 can (2 cups) chicken stock 
1/2 pound fresh peeled shrimp 
1/2 pound medium scallops 
1/2 pound firm fish fillet: (e.g. tuna, snapper, 
    swordfish cut in 1/2-inch cubes) 
salt to taste 
1 teaspoon black pepper 

Peel and coarsely dice onions. Heat oil in large 
pan, add onions and cook over low heat for 15 
minutes. Peel and mince garlic and ginger. Stem, 
seed and mince chiles. Coarsely chop tomatoes, 
reserve juice. Stir ginger, garlic, chiles, half 
of the tomatoes, all the reserved tomato juice, 
lemon juice and paprika. Cook for 2 minutes, then 
add coconut milk. Put macadamia nits in food 
processor, process until finely ground, add to 
soup. Put cilantro leaves in processor and chop, 
add 1/2 leaves to soup.

Transfer soup to processor and puree adding stock 
with machine still running. Return to pan, add 
remaining tomatoes and chopped cilantro. Bring 
soup to a boil. Season with salt and black pepper. 
Cover and keep warm. (Can be cooled, covered and 
refrigerated up to 2 days.) If soup has been 
refrigerated, bring to simmer just before serving. 
While soup is still very hot add shrimp, scallops, 
and fish. Keep lid on for 5 minutes to allow hot 
liquid to cook fish trough. Be careful not to 
overcook. Serve immediately and garnish with 
cilantro leaves.

Serves: 4 to 6 

You found this recipe on 1st Traveler's Choice 
Internet Cookbook. (www.virtualcities.com)