Name: Thai Coconut Seafood Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 400ml coconut milk; 500ml seafood or chicken stock; 200g mixed seafood (shrimp, squid, mussels), cleaned and prepared; 150g firm white fish fillets, cut into 1-inch pieces; 3 stalks lemongrass, bruised and cut into 2-inch pieces; 5 kaffir lime leaves, torn; 2-inch piece galangal or ginger, sliced; 3 tablespoons fish sauce; 2 tablespoons lime juice, freshly squeezed; 2-3 Thai bird's eye chilies, sliced (adjust to taste); 1 tablespoon palm sugar or brown sugar; 1 cup mushrooms, sliced (preferably straw or oyster mushrooms); 2 tablespoons Thai chili paste (Nam Prik Pao); 1/4 cup fresh cilantro leaves, chopped; 2 green onions, thinly sliced

Instructions

Prepare the aromatics

In a large pot, combine the stock, lemongrass, galangal or ginger, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.
Create the soup base

Add the coconut milk, fish sauce, palm sugar, and Thai chili paste to the pot. Stir well and simmer for 5 minutes, being careful not to let it boil too vigorously to prevent the coconut milk from separating.
Add the vegetables

Add the mushrooms to the soup and continue to simmer for 3 minutes until they start to soften. Taste and adjust seasoning if needed.
Cook the seafood

Add the white fish pieces first and cook for 2 minutes, then add the remaining seafood. Simmer gently for another 3-4 minutes until all seafood is just cooked through. Be careful not to overcook.
Add the finishing touches

Remove the pot from heat and stir in the lime juice and sliced chilies. The residual heat will release the chili's flavor without making it too spicy.
Serve the soup

Ladle the soup into bowls, making sure each serving gets a good amount of seafood. Garnish with fresh cilantro leaves and sliced green onions. Serve immediately while hot.

Thai Coconut Seafood Soup

Ingredients

Instructions

Nutritional Information