Picture yourself enveloped in the tantalizing aroma of fresh seafood mingling with the creamy richness of coconut milk.
Thai Seafood Soup isn’t only a breeze to prepare, but it also offers a comforting escape with its vibrant flavors.
As the lemongrass and kaffir lime leaves infuse the broth, an exquisite transformation unfolds, turning simple ingredients into a culinary masterpiece.
Let’s bring this delightful dish to life and savor every spoonful.
Kitchen Tools Required
- 1 Large Pot
- 1 Knife
- 1 Cutting Board
- 1 Measuring Cup
- 1 Stirring Spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mixed seafood (shrimp, scallops, mussels)
- 1 cup mushrooms, sliced
- 2 tomatoes, quartered
- 2 kaffir lime leaves
- 2 green onions, chopped
- 1 tablespoon fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Thai Seafood Soup, follow this timeline:
- Reading & Preparation (5 minutes)
- Spend a few minutes reading through the recipe to familiarize yourself with the steps and ingredients.
- Prep Work (15 minutes)
- 0-5 minutes: Gather and measure all ingredients.
- 5-10 minutes: Mince the garlic, grate the ginger, and cut the lemongrass.
- 10-15 minutes: Prepare the seafood by cleaning and cutting if necessary. Slice the mushrooms, quarter the tomatoes, and chop the green onions and cilantro.
- Cooking (20 minutes)
- 15-17 minutes: Heat the vegetable oil in a large pot over medium heat. Add garlic, ginger, and lemongrass and sauté until fragrant.
- 17-20 minutes: Pour in the chicken broth and bring to a boil.
- 20-23 minutes: Add the coconut milk, fish sauce, lime juice, sugar, salt, and pepper. Stir well.
- 23-30 minutes: Add mixed seafood, mushrooms, tomatoes, and kaffir lime leaves. Reduce heat to a simmer and cook for 10 minutes until seafood is cooked through.
- Resting (5 minutes)
- 30-35 minutes: Remove pot from heat and let the soup rest. Discard lemongrass and kaffir lime leaves.
- Serving (5 minutes)
- 35-40 minutes: Ladle soup into bowls and garnish with green onions and cilantro before serving.
Adjust 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 garlic, ginger, and lemongrass to the pot and sauté until fragrant.
Pour in the chicken broth and bring to a boil.
Add the coconut milk, fish sauce, lime juice, sugar, salt, and pepper to the pot and stir well.
Add the mixed seafood, mushrooms, tomatoes, and kaffir lime leaves to the soup.
Reduce the heat to a simmer and cook for 10 minutes until the seafood is cooked through.
Remove the pot from the heat and let the soup rest for 5 minutes.
Discard the lemongrass and kaffir lime leaves from the pot.
Ladle the soup into bowls and garnish with green onions and cilantro before serving.
Serving Tips
- Steamed Jasmine Rice: Pair the soup with a side of steamed jasmine rice to soak up the rich, flavorful broth.
- Crusty Bread: Serve with crusty bread for a Western twist, perfect for dipping into the creamy coconut broth.
- Fresh Salad: Complement the soup with a fresh, crisp salad to add a contrasting texture and invigorating element.
- Spring Rolls: Add a side of vegetable or shrimp spring rolls for a complete Thai-inspired meal.
- Chili Oil: Offer a small dish of chili oil on the side for those who enjoy an extra spicy kick in their soup.
Storage
To store Thai Seafood Soup, refrigerate it in an airtight container for up to 3 days.
Reheat gently over low heat, ensuring the seafood remains tender and doesn’t overcook.
Freezing
To freeze Thai Seafood Soup, cool completely.
Transfer to airtight containers and label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Thai Seafood Soup, gently warm it on the stove over low heat.
This will help preserve the seafood’s texture.
Avoid using the microwave. It may overcook the seafood.
Final Thoughts
Thai Seafood Soup is a delicious and flavorful dish that captures the essence of Thai cuisine.
The combination of aromatic ingredients like lemongrass, kaffir lime leaves, and coconut milk creates a rich and satisfying broth.
Fresh seafood elevates the soup, offering a delightful mix of textures and tastes.
Whether enjoyed as an appetizer or a light main course, this soup is sure to impress your guests.
Remember to adjust the seasoning to your preference, balancing the salty, sour, and sweet flavors for the perfect Thai experience.
Frequently Asked Questions
Can I Substitute Chicken Broth With Vegetable Broth?
You can substitute chicken broth with vegetable broth. This change slightly alters the flavor profile, offering a lighter, more earthy taste. Make certain you maintain the balance of salty, sweet, and sour for an authentic presentation.
What Can I Use Instead of Coconut Milk?
You can substitute coconut milk with almond milk for a lighter touch or cream for richness. Consider adding a splash of coconut extract to maintain the flavor profile. Guarantee it’s smooth for a perfect presentation.
How Do I Store Leftover Lemongrass?
You should wrap leftover lemongrass tightly in a damp paper towel, place it in a resealable plastic bag, and store it in the refrigerator. This keeps it fresh for up to two weeks, ensuring ideal flavor for future dishes.
Is It Possible to Make This Soup Vegetarian?
You can make this soup vegetarian by replacing seafood with tofu or mixed vegetables. Use vegetable broth instead of chicken broth for depth. Guarantee vibrant presentation with colorful veggies and adjust the flavor with soy sauce.
Can I Prepare This Soup in Advance?
You can prepare this soup in advance by cooking the broth and vegetables first. Add the seafood just before serving to guarantee it’s fresh and tender. Garnish with herbs at the last moment for vibrant presentation.
Thai Seafood Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Stirring spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 stalk lemongrass cut into 2-inch pieces and smashed
- 3 cups chicken broth
- 1 can coconut milk (13.5 oz)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mixed seafood (shrimp, scallops, mussels)
- 1 cup mushrooms sliced
- 2 tomatoes quartered
- 2 kaffir lime leaves
- 2 green onions chopped
- 1 tablespoon fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the garlic, ginger, and lemongrass to the pot and sauté until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the coconut milk, fish sauce, lime juice, sugar, salt, and pepper to the pot and stir well.
- Add the mixed seafood, mushrooms, tomatoes, and kaffir lime leaves to the soup.
- Reduce the heat to a simmer and cook for 10 minutes until the seafood is cooked through.
- Remove the pot from the heat and let the soup rest for 5 minutes.
- Discard the lemongrass and kaffir lime leaves from the pot.
- Ladle the soup into bowls and garnish with green onions and cilantro before serving.
Notes
