Imagine a steaming bowl of Spicy Seafood Soup, its rich aroma wafting through your kitchen.
There’s something so satisfying about creating this vibrant, Asian-inspired dish that’s both simple to make and incredibly comforting.
As the fresh seafood melds with creamy coconut milk and spicy red chili, each ingredient transforms into a harmonious symphony of flavors.
Ready to commence on this delicious journey? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 wooden spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red chili, sliced
- 1 teaspoon fish sauce
- 4 cups seafood stock
- 1 can (14 ounces) coconut milk
- 1 pound mixed seafood, cleaned (shrimp, scallops, fish)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
- Pepper, to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spicy Seafood Soup, you can follow this timeline:
- Reading the Recipe (5 minutes)
- Before starting, take a few minutes to read through the entire recipe to familiarize yourself with the ingredients and steps involved.
- Preparation (15 minutes)
- 0:00 – 5:00: Gather all the necessary ingredients and equipment.
- 5:00 – 10:00: Chop the onion, mince the garlic, grate the ginger, and slice the red chili.
- 10:00 – 15:00: Prepare the mixed seafood by cleaning and ensuring it’s ready to cook.
- Cooking (30 minutes)
- 15:00 – 17:00: Heat the vegetable oil in a large pot over medium heat.
- 17:00 – 19:00: Add the chopped onion and sauté until translucent.
- 19:00 – 20:00: Stir in the minced garlic, grated ginger, and sliced red chili.
- 20:00 – 22:00: Pour in the fish sauce and seafood stock, bringing it to a simmer.
- 22:00 – 25:00: Add the coconut milk and stir well to combine.
- 25:00 – 30:00: Introduce the mixed seafood to the pot and cook until opaque and cooked through.
- Final Steps (5 minutes)
- 30:00 – 32:00: Stir in the lime juice and soy sauce, adjust seasoning with salt and pepper.
- 32:00 – 34:00: Remove the pot from heat and let the soup rest.
- 34:00 – 35:00: Garnish with chopped green onions and fresh cilantro before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic, grated ginger, and sliced red chili, cooking for 1 minute.
Pour in the fish sauce and seafood stock, bringing the mixture to a simmer.
Add the coconut milk and stir well to combine.
Introduce the mixed seafood to the pot and cook until they’re opaque and cooked through.
Stir in the lime juice and soy sauce, adjusting seasoning with salt and pepper.
Remove the pot from heat and let the soup rest for 5 minutes.
Garnish with chopped green onions and fresh cilantro before serving.
Serving Tips
- Steamed Jasmine Rice: The subtle flavor of jasmine rice pairs well with the rich and spicy broth, soaking up the delicious soup.
- Crusty Bread: A slice of crusty bread is perfect for dipping into the soup and enjoying the flavors to the fullest.
- Side Salad: A fresh, crunchy salad adds a revitalizing contrast to the warm, spicy soup.
- Rice Noodles: Adding rice noodles can turn the soup into a heartier dish, perfect for a more filling meal.
- Spring Rolls: Serve with crispy spring rolls for a delightful combination of textures and flavors.
Storage
Store Spicy Seafood Soup in an airtight container in the refrigerator for up to two days.
Reheat gently to maintain the seafood’s texture and flavor.
Avoid freezing to preserve quality.
Freezing
To freeze Spicy Seafood Soup, allow it to cool completely.
Transfer to airtight containers and label.
Freeze for up to three months.
Thaw in the refrigerator before reheating gently on the stovetop.
Reheating
To reheat Spicy Seafood Soup, gently warm it on the stove over low heat.
Stir occasionally until heated through.
Avoid boiling to prevent overcooking the seafood.
Final Thoughts
Spicy Seafood Soup is a delightful dish that brings together a variety of flavors and textures.
The combination of fresh seafood, coconut milk, and spices creates a rich and aromatic broth.
It’s essential to use fresh ingredients to guarantee the best taste and quality.
Adjusting the level of spiciness can tailor the soup to your personal preference.
Enjoy this Asian-inspired dish as a hearty main course.
Serve it with a side of rice or crusty bread for a complete meal.
Remember to store any leftovers in an airtight container in the refrigerator for up to two days.
This soup is perfect for any occasion and is sure to impress your family and friends.
Frequently Asked Questions
Can I Make This Soup Vegetarian Without Seafood?
You can easily make this soup vegetarian by replacing seafood with tofu or mushrooms. Use vegetable broth instead of seafood stock. Adjust spices and seasonings for balance, ensuring the flavors remain vibrant and satisfying.
What Can I Substitute for Coconut Milk?
You can substitute coconut milk with almond milk for a lighter option, or cashew cream for a richer texture. Adjust seasoning for a balanced taste, keeping in mind that these alternatives might alter the soup’s original flavor profile.
How Do I Prevent Overcooking the Seafood?
To prevent overcooking seafood, monitor cooking closely and remove the pot from heat once the seafood turns opaque. Rely on visual cues and timing, as seafood cooks quickly. Remember, resting time continues the cooking process slightly.
Can I Use Frozen Seafood Instead of Fresh?
You can use frozen seafood, but make certain it’s properly thawed before cooking. This helps maintain texture and flavor. Slightly reduce cooking time to prevent overcooking, as frozen seafood may be more delicate than fresh.
What Other Vegetables Can Be Added to This Soup?
You can creatively enhance this soup by adding vegetables like bell peppers, mushrooms, or bok choy. They’ll introduce new textures and flavors, making the dish more vibrant. Remember to adjust cooking times to maintain freshness.
Spicy Seafood Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 red chili sliced
- 1 teaspoon fish sauce
- 4 cups seafood stock
- 1 can (14 ounces) coconut milk
- 1 pound mixed seafood cleaned (shrimp, scallops, fish)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 green onions chopped
- 1/4 cup fresh cilantro chopped
- Salt to taste
- Pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic, grated ginger, and sliced red chili, cooking for 1 minute.
- Pour in the fish sauce and seafood stock, bringing the mixture to a simmer.
- Add the coconut milk and stir well to combine.
- Introduce the mixed seafood to the pot and cook until they are opaque and cooked through.
- Stir in the lime juice and soy sauce, adjusting seasoning with salt and pepper.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Garnish with chopped green onions and fresh cilantro before serving.
Notes
