Thai Coconut Curry Seafood Soup Recipes

THAI COCONUT GREEN CURRY SEAFOOD SOUP RECIPE

Steps:

• Saute garlic, ginger and lemongrass in coconut oil for a few minutes
• Add coconut milk and fish broth, bring to a boil, reduce heat and simmer about 5 minutes. Remove about ½ cup of liquid and mix in curry paste. Start with a small amount, about a teaspoon, mix back into soup and taste. If more spice is desired, add more curry paste in same manner. Once you have your desired spiciness, do the same thing with the sugar, adding it in slowly to get your desired sweetness.
• Add red pepper, shrimp and fish and simmer until shrimp and fish is cooked. Season to taste with lime, cilantro and fish sauce or soy sauce.

THAI SEAFOOD COCONUT CURRY SOUP

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.

THAI COCONUT CURRY SEAFOOD SOUP

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.

THAI SHRIMP COCONUT SOUP

Steps:

• Add water and coconut milk to pot and whisk.
• Add salt.
• Bring to the boil.
• Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
• Reduce the heat to a simmer for 10-15 minutes.
• Strain of the big pieces.
• Add mushrooms and jalapeno peppers.
• Cook for 5 minutes.
• Add shrimp and cook till shrimp is done.
• Add green onions and lime juice.
• Cook for 5 minutes.
• Garnish with coriander leaves or thai basil.

THE BEST THAI COCONUT SOUP

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.

SEAFOOD THAI CURRY

Steps:

• Fry mixed seafood until 90% cooked.
• Meanwhile, fry shrimps in another saucepan until 90% cooked.
• Season all seafood with salt.
• Mince and mash the ginger.
• Warm curry paste and pour in coconut milk.
• Cook sauce with seafood, shrimp.
• Add all seasoning and spices and simmer for 5 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

THAI-CURRY SEAFOOD STEW

Steps:

• Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
• Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.