This coconut curry seafood soup is a warm and comforting one-pot meal. It features a mix of tender seafood like shrimp, scallops, and mussels swimming in a rich, fragrant broth made with coconut milk and red curry paste.
Ready in about an hour, this soup comes together surprisingly fast. It’s a satisfying way to enjoy a variety of seafood, and the flavors are bright and balanced.
Why is Coconut Curry Seafood Soup a Must-Try?
Blooming the curry paste: Sautéing the curry paste with the aromatics deepens its flavor and fragrance before you add the liquid.
Layering the ingredients: Adding the carrots first gives them time to soften, while the delicate seafood and chard leaves are added at the end to prevent overcooking.
Finishing with fresh herbs and lime: A final squeeze of lime juice and a sprinkle of fresh cilantro and basil brighten up the rich, savory broth.
Coconut Curry Seafood Soup Ingredients
• Seafood: Use any combination of mussels, clams, firm white fish, shrimp, and scallops. Adjust cooking times based on the size and type of seafood.
• Red Curry Paste: Brands vary in spice level. Start with the amount suggested and add more at the end if you prefer more heat.
• Coconut Milk: Full-fat, unsweetened coconut milk provides the best creamy texture and flavor. Shake the can well before opening.
• Fish Sauce: This adds a unique savory depth. If you don’t have it, you can substitute with soy sauce or tamari, though the flavor will be different.
• Lemongrass: If using, be sure to bruise the stalk well to release its aromatic oils. Remove the tough outer layers first.
Exact quantities are in the recipe card below.
How to Make Coconut Curry Seafood Soup
Step 1: Prepare the Ingredients
Clean the seafood and pat it dry. Separate the Swiss chard leaves from the stems, chopping both. Prepare the aromatics like garlic, green onions, and lemongrass if you’re using it.
Step 2: Build the Flavor Base
In a large pot, sauté the chard stems and aromatics until fragrant. Stir in the red curry paste and cook for a minute to toast it.
Step 3: Create the Broth
Pour in the stock, coconut milk, lime juice, fish sauce, and brown sugar. Bring the mixture to a gentle simmer and add the carrots.
Step 4: Cook the Seafood
Add the chard leaves and then layer the seafood into the pot. Cover and cook for 5 to 7 minutes, just until the seafood is cooked through and the mussels have opened.
Expert Tips for Coconut Curry Seafood Soup
Food Safety: Ensure seafood is cooked to a safe internal temperature of 145°F (63°C). Discard any mussels or clams that remain closed after cooking.
Do Not Overcook: Seafood cooks quickly. Keep a close eye on it to ensure the shrimp and scallops remain tender and are not rubbery.
Adjusting Heat: Red curry pastes vary in spice level. Start with the amount suggested, and feel free to add more at the end for a spicier soup.
Seafood Choice: Feel free to use other seafood like clams or chunks of firm white fish like cod. Add fish pieces with the other seafood.
What to Serve with Coconut Curry Seafood Soup?
Serve this soup on its own in big bowls with crusty bread for dipping. It’s also great served over steamed jasmine rice to soak up the broth.
How to Store and Freeze Coconut Curry Seafood Soup
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until just warm; do not boil, as this can make the seafood tough. Freezing is not recommended, as the texture of the cooked seafood will change upon thawing.
Coconut Curry Seafood Soup Recipe FAQs
Can I use different vegetables?
Yes, feel free to add other quick-cooking vegetables like sliced bell peppers or snap peas. Add them along with the carrots.
Is this soup very spicy?
The heat comes from the red curry paste and optional Thai chili. You can control the spice by starting with less curry paste and omitting the chili, then adding more to taste.
What if I can’t find mussels?
You can substitute with an equal amount of clams, or simply use more shrimp and scallops. You can also add chunks of a firm white fish like cod or halibut.
Coconut Curry Seafood Soup
Ingredients
- 3 lbs mixed seafood (such as mussels peeled shrimp, and scallops), 1.4 kg
- 2 tbsp olive oil or avocado oil 30 ml
- 1 bunch Swiss chard
- 1 small bunch green onions thinly sliced, about 5
- 4 cloves garlic minced
- 1/4 cup fresh cilantro chopped, plus more for garnish, 15 g
- 1 Thai chili thinly sliced, optional
- 2 tbsp red curry paste 30 g
- 3 cups chicken or vegetable stock 720 ml
- 2 cans full-fat unsweetened coconut milk shaken, 13.5 oz or 400 ml each
- 1 tbsp fish sauce 15 ml
- 2 tbsp fresh lime juice 30 ml
- 1 tbsp packed brown sugar 15 g
- 1 large carrot thinly sliced
- 2 tbsp fresh basil chopped
- Kosher salt to taste
- 1 lemongrass stalk or 2 kaffir lime leaves optional
Instructions
- Rinse, scrub, and debeard the mussels. Pat the shrimp and scallops dry with paper towels. For the Swiss chard, separate the leaves from the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate.
- If using lemongrass, trim the ends, remove the tough outer layers, and smash the pale inner stalk with the flat side of a knife. Slice it very thinly. Reserve some chopped green onions and cilantro for garnish.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chard stems, most of the green onions, garlic, and lemongrass or kaffir lime leaves, if using. Cook for about 2 minutes until fragrant.
- Stir in the red curry paste and cook for 1 minute. Pour in the stock, coconut milk, fish sauce, lime juice, and brown sugar. Stir until the sugar dissolves and bring to a gentle simmer.
- Add the sliced carrots to the pot and cook for 2-3 minutes to slightly soften them.
- Stir in the chard leaves. Arrange the mussels, shrimp, and scallops in the broth. Cover the pot and cook for 5 to 7 minutes.
- The soup is done when the mussels have opened and the shrimp and scallops are opaque and cooked through. The internal temperature of the fish and seafood should reach 145°F (63°C).
- Turn off the heat. Discard any mussels that did not open. Taste the broth and add a pinch of salt if needed.
- Ladle the soup into bowls. Garnish with the reserved green onions, cilantro, and fresh basil before serving.
Notes
