Thai Coconut Soup
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
523 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Thai Coconut Soup
Description
This Thai Coconut Soup blends fresh seafood with aromatics and a spiced coconut broth. The seafood is sautéed in butter until just opaque and set aside, ensuring tender texture. In the same pan, red bell pepper, red onion, garlic, and ginger are softened before red curry paste is stirred in to release its fragrance.
The mixture of lime juice, minced basil, coconut milk, and vegetable broth forms a lightly thickened base simmered to meld flavors but remain loose. Corn kernels and reserved seafood are combined with some bell pepper and warmed in the hot broth to finish.
Served with a garnish of scallions, Maldon salt flakes, and fresh lime wedges, this soup balances creamy, spicy, tangy, and sweet notes. It works well as a starter or light meal highlighting Southeast Asian flavors.
Ingredients
- 1 tablespoons butter unsalted
- 6 scallops cut into quarters, large
- 16 Shrimp small, cocktail size
- sea salt fine sea salt and freshly ground pepper
- black pepper fine sea salt and freshly ground pepper
- 1/2 cup red bell pepper , minced
- 1/4 cup red onion , minced, divided
- 2 cloves garlic , minced
- 1 tablespoon ginger grated, fresh
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 tablespoon basil , minced
- 12 ounces coconut milk full fat
- 2 cups vegetable broth low sodium or seafood broth
- 1/2 cup corn kernels
- 2 scallions , chopped
- maldon salt
- lime for garnish, wedges
Instructions
- In a medium saucepan, heat the butter. Add the scallops and shrimp. Cook, stirring occasionally, for 2-3 minutes or until opaque and cooked. Remove and set aside.
- In the same sauce pan, add 1/4 cup of the red bell pepper, red onion, garlic and ginger. Saute for 2 minutes, or until vegetables start to soften. Add the curry paste, mixing until fragrant.
- Stir in the lime juice, basil, coconut milk and broth. Whisk until combined. Bring to a low simmer for 10 minutes, or until mixture is heated and slightly reduced. Broth will be loose.
- While broth boils, combine remaining the remaining 1/4 cup red bell pepper with the corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
- When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 43g | 66% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 136mg | 45% |
| Sodium | 1342mg | 56% |
| Potassium | 666mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2195IU | 44% |
| Vitamin C | 61.8mg | 69% |
| Calcium | 124mg | 12% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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