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–+ servings
flavorful zesty seafood broth

Spicy Seafood Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Asian
Servings 4 servings

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

When preparing Spicy Seafood Soup, make sure to use fresh seafood for the best flavor, and adjust the level of spiciness by varying the amount of red chili added. Tasting the soup as you go is key to balancing the flavors, especially when adding fish sauce and soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
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