Coconut Curry Seafood Soup
A fragrant coconut curry broth filled with shrimp, scallops, and mussels, ready in about an hour.
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
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.