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–+ servings
creamy coconut seafood stew

Coconut Seafood Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Thai
Servings 4 servings

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

For the best results, use fresh seafood and adjust the seasoning to taste as the saltiness can vary with different brands of fish sauce. If you prefer a spicier soup, you can add more red curry paste. Garnish with extra cilantro and a wedge of lime for added flavor and presentation.
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