Recipe: coconut seafood soup
This delicious Thai inspired 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!)

- 250g Halibut (or other white fish fillets), de-boned and roughly shopped
- 750ml 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
- Throw all the ingredients in a pan over a medium heat
- Bring to the boil, the reduce to a simmer
- Stir occasionally and continue to simmer for 10-15 minutes
- Depending on your preferred texture, remove from the heat and blitz in a blender until smooth
- Serve and enjoy!
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Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time.
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