Best Thai Seafood Coconut Curry Soup Recipes

COCONUT CURRY SOUP WITH SHRIMP

Coconut Curry Soup with Shrimp image

This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!

Provided by Chef Kathy McDaniel

Categories Soup

Time 25m

Number Of Ingredients 16

Ingredients

2 tbsp coconut oil (vegetable or peanut oil can be use)
1 red bell pepper, thinly sliced
5 oz white button mushrooms, stems removed and sliced
2 tbsp garlic, minced
2 tsp ginger, minced or grated
2 tbsp red curry paste
4 cups chicken stock (or fish stock)
2 tbsp soy sauce
3 tsp fish sauce
1 (14 ounces) can regular coconut milk
1 teaspoon brown sugar
1/4 tsp pepper
1 lb large shrimp, deveined and peeled
1 tablespoon lime juice
¼ cup green onions, sliced
2 tbsp fresh basil, chopped

Steps:

Heat oil in a large soup pot over medium heat.
Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 2085 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI COCONUT CURRY SEAFOOD SOUP

Thai Coconut Curry Seafood Soup image

Your palate will be singing when you make this easy, comforting Thai Coconut Curry Seafood Soup. This version features the addition of light coconut milk for a creamy coconut broth, making it so healthy too. Skip the take-out and make this insanely delicious Thai dish at home!

Provided by Asian Caucasian

Categories Soup

Time 40m

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
2 shallots, finely chopped
2-3 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 13-oz. can lite coconut milk
1 cup low sodium chicken broth
1 tablespoon sambal oelek
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
½ cup thinly sliced button mushrooms, stemmed
1/2 cup thinly sliced shiitake mushrooms, stemmed
8 large sea scallops, cut in half
1/2 pound cod fish, skinned and cubed
3/4 pound medium shrimp, peeled and deveined
1 pound fresh mussels, scrubbed and debearded
Handful chopped fresh basil and cilantro
2 cups steamed brown or white rice
Garnish with extra herbs.

Steps:

Heat the canola oil over medium-high heat in a large stock pot or Dutch oven.
Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat.
Stir in coconut milk, chicken broth, sambal oelek, fish sauce, soy sauce, and lime juice. Bring to a boil, then simmer for 15 minutes on low heat.
Add in the sliced mushrooms, scallops, and cod fish and cook for 2 minutes.
Add in the shrimp and mussels. Cover the pot and cook for about 5 to 6 minutes until all of the mussels have opened. (Discard any unopened mussels.)
Remove from heat. Toss in the basil and cilantro.
Place a scoop of rice at bottom of bowl and ladle the seafood mixture over the top.
Garnish with extra herbs and serve while hot.

Nutrition Facts : Calories 252 calories, Sugar 2.6 g, Sodium 1308 mg, Fat 8.6 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 0.7 g, Protein 34.3 g, Cholesterol 139.4 mg

THAI SEAFOOD COCONUT CURRY SOUP

Thai Seafood Coconut Curry Soup image

A delicious exotic coconut curry soup. The coconut milk adds a richness that goes well with the seafood. Serve over cellophane noodles if you desire a more substantial meal.

Provided by brittneyart

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

5 cups fish stock
2 tablespoons chopped lemongrass
2 tablespoons grated fresh ginger
5 cloves garlic, crushed
2 tablespoons fish sauce, or to taste
ground black pepper to taste
1 tablespoon sesame oil
1 large onion, diced
1 tablespoon Thai green curry paste
1 pound cooked, peeled, and deveined shrimp
8 ounces Mussel, with shell, yield after shell removed, cooked
1 (13.5 ounce) can coconut milk
½ teaspoon white sugar
½ lemon, juiced
2 tablespoons chopped fresh cilantro

Steps:

Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 14.1 g, Cholesterol 259.4 mg, Fat 30.2 g, Fiber 1.9 g, Protein 48.6 g, SaturatedFat 19.7 g, Sodium 2040.4 mg, Sugar 4.2 g