Picture yourself enveloped in the warm, exotic aroma of Coconut Seafood Soup simmering on the stove.
This Thai-inspired dish is surprisingly easy to prepare, offering a cozy escape with its rich, creamy texture and vibrant flavors.
As fresh seafood mingles with coconut milk, red curry paste, and lime, a magical transformation unfolds, turning simple ingredients into a delightfully comforting meal.
Let’s bring this enticing dish to life in your kitchen.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 measuring cup
- 1 can opener
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon red curry paste
- 400 milliliters coconut milk
- 500 milliliters chicken broth
- 200 grams shrimp, peeled and deveined
- 200 grams white fish, cubed
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 100 grams mushrooms, sliced
- 1 red bell pepper, sliced
- 1 tablespoon brown sugar
- 2 spring onions, chopped
- 1 handful fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Coconut Seafood Soup, follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe and gather all the ingredients and equipment needed.
- Prep Work (10 minutes)
- Chop the onion, mince the garlic, grate the ginger, and slice the mushrooms and red bell pepper.
- Peel and devein the shrimp, cube the white fish, and chop the spring onions and cilantro.
- Measure the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar.
- Cooking (20 minutes)
- Minute 0-5:
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté until the onion is soft.
- Minute 5-6:
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Minute 6-10:
- Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
- Minute 10-14:
- Add the shrimp and white fish to the pot and cook until the seafood is opaque.
- Minute 14-17:
- Stir in the fish sauce, lime juice, mushrooms, and red bell pepper.
- Add the brown sugar and let the soup simmer gently.
- Minute 17-20:
- Remove from heat and stir in the chopped spring onions and cilantro.
- Resting Time (5 minutes)
- Let the soup rest for 5 minutes before serving to allow flavors to meld.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger, and sauté until the onion is soft.
Stir in the red curry paste and cook for 1 minute until fragrant.
Pour in the coconut milk and chicken broth, and bring to a simmer.
Add the shrimp and white fish to the pot and cook until the seafood is opaque.
Stir in the fish sauce, lime juice, mushrooms, and red bell pepper.
Add the brown sugar and let the soup simmer gently for 5 minutes.
Remove from heat and stir in the chopped spring onions and cilantro.
Let the soup rest for 5 minutes before serving.
Serving Tips
- Steamed Jasmine Rice: A perfect accompaniment to soak up the flavorful broth of the soup.
- Crusty Bread: Ideal for dipping and savoring the rich coconut and curry flavors.
- Fresh Lime Wedges: Serve on the side for an extra zesty kick to balance the creamy soup.
- Chili Flakes: Offer for those who enjoy a spicier experience.
- Extra Fresh Cilantro: Provide as a garnish to enhance the freshness and aroma of the dish.
Storage
Store any leftover Coconut Seafood Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove to preserve the seafood’s texture and flavor.
Freezing
To freeze Coconut Seafood Soup, let it cool completely before transferring to airtight containers.
Leave space for expansion.
Label with the date and consume within two months for best taste.
Reheating
When reheating Coconut Seafood Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to preserve the seafood’s texture and the soup’s delicate flavors.
Final Thoughts
Coconut seafood soup is a delightful and flavorful dish that combines the rich taste of coconut milk with the fresh, vibrant flavors of seafood and Thai spices.
Its creamy texture and aromatic ingredients make it a satisfying meal that’s perfect for any occasion.
The combination of shrimp, white fish, and vegetables creates a harmonious balance of flavors and textures.
For an enhanced experience, serve the soup with a side of steamed jasmine rice or crusty bread.
Remember to adjust the seasoning and spice level to your preference for the perfect bowl of soup.
Frequently Asked Questions
Can I Substitute the Coconut Milk With a Dairy-Free Alternative?
Yes, you can swap coconut milk with almond or cashew milk. Make certain it’s unsweetened for balance. Add a dash of coconut extract for flavor depth. Garnish with fresh herbs to enhance the soup’s aroma and visual appeal.
What Type of White Fish Works Best for This Soup?
For the soup, you should use firm white fish like cod or halibut, ensuring it holds its shape. Cut into uniform cubes for even cooking. Garnish with cilantro and lime for a vibrant presentation.
How Can I Make This Soup Vegetarian-Friendly?
Swap shrimp and fish with tofu or tempeh. Use vegetable broth instead of chicken broth. Enhance flavors by adding more mushrooms and bell peppers. Garnish with extra cilantro and lime wedges for a fresh, vibrant presentation.
Is It Possible to Use Frozen Seafood Instead of Fresh?
Yes, you can use frozen seafood. Just thaw it properly before cooking. Make certain it’s well-drained to avoid extra water in your soup. Adjust cooking time slightly, and garnish with fresh herbs for visual appeal.
What Can I Serve Alongside the Soup for a Complete Meal?
To complement your soup, serve jasmine rice or crusty bread. Enhance presentation with a fresh cucumber salad on the side. Drizzle the salad with lime juice and garnish with mint for a revitalizing contrast.
Coconut Seafood Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 can opener
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tablespoon red curry paste
- 400 milliliters coconut milk
- 500 milliliters chicken broth
- 200 grams shrimp peeled and deveined
- 200 grams white fish cubed
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 100 grams mushrooms sliced
- 1 red bell pepper sliced
- 1 tablespoon brown sugar
- 2 spring onions chopped
- 1 handful fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté until the onion is soft.
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk and chicken broth, and bring to a simmer.
- Add the shrimp and white fish to the pot and cook until the seafood is opaque.
- Stir in the fish sauce, lime juice, mushrooms, and red bell pepper.
- Add the brown sugar and let the soup simmer gently for 5 minutes.
- Remove from heat and stir in the chopped spring onions and cilantro.
- Let the soup rest for 5 minutes before serving.
Notes
