Ingredients
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For the broth:
- 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
For the soup:
- 1/2 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
Extras:
- 2 cups steamed brown or white rice
- Garnish with extra herbs.
Instructions
Make the broth:
- 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.
Cook the seafood:
- 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.
Assemble the soup:
- 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.
Notes
- To make this dish gluten-free, use gluten-free soy sauce (or coconut aminos) and gluten-free fish sauce.
- To make this low-carb, use cauliflower rice or rice noodles
- Don't like seafood? Swap out the seafood for chicken or pork. These proteins work great in this recipe as well!
- The flavors of this Thai Coconut Curry Seafood Soup only improve overnight, so it makes fantastic leftovers.
- This soup should be stored in an airtight container in your refrigerator for 2-3 days. It also freezes well in an airtight container for up to 3 months.
- When ready to eat, let soup defrost in the refrigerator overnight.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stove Top
- Cuisine: Thai
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 2.6 g
- Sodium: 1308 mg
- Fat: 8.6 g
- Carbohydrates: 8.6 g
- Protein: 34.3 g
- Cholesterol: 139.4 mg
