This delicious Thai inspired Coconut Seafood Soup is best made right before you serve it. If you want it a little hotter, increase the amount of chilli you add (or if you're extra daring, don't remove the seeds!)
Recipe: coconut seafood soup
Discover this Thai-inspired coconut seafood soup recipe. Quick, easy, and packed with flavour, it's a perfect paleo meal. Try it today!
Servings: 4 Serves
Calories: 200kcal
Cost: $20
Equipment
- Medium saucepan
- Blender (optional)
Ingredients
- 250 g Halibut or other white fish fillets, de-boned and roughly shopped
- 750 ml water
- 1 can coconut milk see my guide to selecting a good one here
- 1 brown onion diced
- 1 tablespoon fresh ginger grated
- 2 tablespoons fresh lemon grass chopped
- 1 fresh chilli deseeded and chopped finely
- Juice of 1 lime
- Half a small Chinese cabbage shredded
- 3 tablespoons fresh coriander chopped
Instructions
- Combine Ingredients: In a medium saucepan, combine the fish fillets, water, coconut milk, onion, ginger, lemongrass, chilli, and lime juice.
- Bring to Boil: Bring the mixture to a boil over medium heat, then reduce to a simmer.
- Simmer: Stir occasionally and continue to simmer for 10-15 minutes, ensuring the fish is cooked through and the flavours are well combined.
- Blend (Optional): Depending on your preferred texture, remove the soup from the heat and blitz in a blender until smooth.
- Serve: Add the shredded Chinese cabbage and fresh coriander just before serving. Enjoy!
Storage Tips:
Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time.
This Thai-inspired Coconut Seafood Soup is a perfect blend of flavours and textures, making it a delightful meal for any occasion. Moreover, it's quick to prepare, packed with nutrients, and can be adjusted to suit your spice preference.
Have you tried this soup? If so, I'd love to hear your thoughts and any variations you've made in the comments below!
Tried this coconut seafood soup and it was fantastic! The Thai flavours were spot on, and it was quick and easy to make. Perfect for a light dinner. Thanks for the recipe!