Coconut Seafood Soup is one of my favorite dishes to make when I want to impress dinner guests. This Thai-inspired soup brings together the sweetness of coconut milk, the tang of lime, and the freshness of seafood. I learned this recipe during a cooking class in Phuket, and I’ve been making it ever since. The combination of flavors never fails to bring smiles to the table.
About the Recipe
This soup is perfect for seafood lovers who enjoy Asian flavors. The recipe uses simple cooking methods but creates complex flavors. The coconut milk makes it creamy while the lemongrass and galanga add a wonderful aroma. It’s fancy enough for special occasions but easy enough for a cozy weekend dinner.
Why You’ll Love This Recipe
You’ll love how the seafood stays tender and juicy thanks to the baking soda trick. The soup base is rich without being heavy, and you can adjust the spiciness to your taste. The best part? It looks like restaurant-quality food but doesn’t require any special skills. The ingredients might seem many, but most are easy to find in Asian grocery stores.
Coconut Seafood Soup
Cooking Tips
– Don’t skip the baking soda step – it helps keep the seafood tender
– Fresh lemongrass works best, but you can use paste in a pinch
– Add seafood in order of cooking time – mussels and crab need longer than scallops
– Taste before adding salt since fish sauce is already salty
Serving and Storing Suggestions
Serves 4-6 people. Ready in 30 minutes. Serve hot with lime wedges and extra cilantro. Best eaten fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently to avoid overcooking the seafood.
Similar Recipes
- Thai Tom Yum Soup
- Creamy Fish Chowder
- Asian-Style Seafood Hot Pot
Nutrient Benefits
This soup is packed with lean protein from various seafood sources. Coconut milk offers healthy fats, while herbs like lemongrass and galanga provide antioxidants. It’s naturally gluten-free and rich in minerals from seafood, like zinc and selenium.
Coconut Seafood Soup
Ingredients
- 3 cups Coconut milk
- 2 stalks Lemongrass
- 2 to 3 inch Fresh galanga
- 8 Prawns (medium size)
- 1/2 tsp Salt
- 4 to 5 Squid (whole)
- 8 to 10 Mussels (shelled)
- 1/2 tsp Baking soda
- 1/2 Crab
- 8 Sea scallops
- 1 Onion (small, quartered and sliced)
- 3 to 4 Red jalapeno
- 2 cups Fresh mushrooms
- 4 to 6 tbsp Fish sauce
- 5 tsp Lime juice
- 1 to 2 tbsp Palm sugar
- 1/4 tsp White pepper (freshly ground)
- 6 to 8 Cilantro leaves
Instructions
- Slice and smash the galanga and lemongrass and put it in a soup pot.
- Divide the coconut milk into two halves and dilute one half with 3 cups of water. Add this to the pot and bring to a boil. Then simmer for about 15 minutes.
- Meanwhile, shell out the seafood and add salt and baking soda. Keep aside fro 10 minutes. Rinse thoroughly with water.
- Now add the onion, jalapeno and white pepper to the soup. Simmer again for 2 to 3 minutes.
- In the pot add the mushrooms and the remaining coconut cream and stir well.
- As the soup begins to boil, first add the mussels and crab followed by the remaining seafood. Now add the fish sauce.
Sign up for our newsletter
Frequently Asked Questions
Can I use frozen seafood?
Yes. Just thaw it completely first and pat dry with paper towels. Fresh seafood gives better results, but frozen works fine in a pinch.
Is this soup very spicy?
The heat level is moderate but adjustable. You can reduce or increase the number of jalapenos based on your preference.
How do I store leftover soup?
Store the broth separately from seafood. Heat the broth and cook fresh seafood when ready to eat again. The broth keeps for 2 days refrigerated.
