Thai Coconut Soup With Seafood
User Reviews
5
Thai Coconut Soup With Seafood
Description
Thai Coconut Soup With Seafood starts by gently sautéing lemongrass stalks to release their citrus oil, then adding red curry paste and freshly grated ginger for warmth and pungency. Chicken broth and fish sauce create a savory base, simmered to meld the flavors. Coconut milk is stirred in to add creamy texture and mellow the spices.
Seafood, typically a mixed selection such as shrimp and other shellfish, is added last and cooked briefly until just done to preserve tenderness. The soup is served garnished with fresh lime juice to add acidity and chopped cilantro leaves for a bright herbal note. The lemongrass pieces are optional to remove before serving as they are tough to chew.
This soup pairs well with rice and can be adapted by using preferred seafood varieties. The recipe emphasizes layering fragrant ingredients and carefully balancing heat and creaminess for a well-rounded flavor profile.
Leaving the lemongrass stalks in the pot during cooking intensifies flavor but consider removing them before serving. The quality and type of seafood medley can vary, using store-bought mixes or fresh selections. Adjust seasoning and fish sauce amounts based on taste.
Ingredients
- 1 tablespoon avocado oil
- 1 lemongrass pounded and diced in 3-inch pieces, stalk
- 1 tablespoon red curry paste
- 2 tablespoons ginger grated, fresh
- 3 cups chicken broth
- 2 tablespoons fish sauce
- 3 cans 13.5 Ounce coconut milk
- 2 pounds seafood medley
- lime
- cilantro
Instructions
- Add oil in a large stockpot and heat over medium-high. Add lemongrass and saute to release the lemon oil. Stir in the red curry paste and ginger and saute for about 1 minute.
- Pour in the chicken broth and add the fish sauce.
- Simmer for 10-15 minutes.
- Add the coconut milk and stir until warm and well combined, about 3 minutes.
- Add the seafood and cook for an additional 5 minutes or until the shrimp is light pink in color.
- Remove the lemongrass stocks (optional)
- Serve with fresh lime juice and chopped cilantro.
Notes
- Use your choice of seafood medley; many pre-packaged mixes are suitable.
- Lemongrass stalks can remain in the soup to deepen flavor but should be removed before eating due to their tough texture.
- Adjust fish sauce and seasoning to preference for balanced flavor.
- The recipe is adapted from Allrecipes and yields a fragrant, coconut-forward seafood soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 484kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 38g | 58% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 1231mg | 51% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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