This is the perfect seafood soup for any day of the week! In just under 30 minutes you will have this Thai Coconut Soup on the table and tasting amazing!
Both base and broth can be made ahead for easy serving as an appetizer or entree.
Thai Coconut Soup Ingredients
Traditional thai coconut soup can be made many different ways. These are the ingredients needed to make my version:
- Unsalted butter – I always prefer to use unsalted butter when cooking. That way I am able to control the amount of salt that goes into the recipe.
- Seafood – I use a combination of large scallops, cut into quarters, and cocktail shrimp. You can throw in whatever cooked seafood your heart desires.
- Salt and pepper – With the bold flavors of thai food, you don’t need much to season this tom kha gaa soup. Fine sea salt and freshly ground pepper are what I use.
- Vegetables – I use a combination of red bell pepper and red onion. But you could add in some others like green beans or baby corn to make this comforting meal.
- Fresh spices – I like to use fresh garlic, basil and fresh ginger to help season this soup. Fresh is always better and packs more potency than the pre minced jarred variety.
- Red curry paste – The fresh aromatics from this soup come mostly from the thai red curry paste. If you can’t find it at your local grocery stores, you will definitely find it at an international market.
- Lime juice – A squeeze of citrus really brightens up this soup. You can use lemon juice in a pinch, but make sure it is fresh,
- Coconut milk – Full fat coconut milk is important to use here. The creaminess factor of the soup might just be the best part.
- Vegetable or seafood broth – I like to use vegetable broth or vegetable stock, but you could also use chicken broth or chicken stock if that’s what you have on hand. It won’t change the flavor too much.
- Corn kernels – You can use fresh, frozen or even canned corn for this.
How to Make Thai Coconut Soup
- Cook seafood. In a medium saucepan, heat the butter. Add the scallops and shrimp. Cook, stirring occasionally, until opaque and cooked. Remove and set aside.
- Cook veggies. In the same sauce pan, add 1/4 cup of the red bell pepper, red onion, garlic and ginger. Sauté until vegetables start to soften. Add the curry paste, mixing until fragrant.
- Stir in liquids. Stir in the lime juice, basil, coconut milk and broth. Whisk until combined. Bring to a low simmer until mixture is heated and slightly reduced. Broth will be loose.
- Combine remaining ingredients. While broth boils, combine remaining the remaining red bell pepper with the corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
- Serve. When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.
There are many ways that you can make this thai soup your own. Below are a few suggestions, but feel free to put your own spin on it!
- Starch – If you want to make this a heartier soup, you can add rice or noodles. Rice noodles, egg noodles or jasmine rice would both be great options.
- Greens – If you’d like to add some greens to this soup, stir in some kaffir lime leaves, fresh lemongrass, green onions, fresh cilantro would all be great additions to this flavorful soup.
- Spicy soup – You can take the spice level up a notch by adding things like red chili peppers, black pepper, red pepper flakes or thai chilis.
- Protein – While there is a good amount of protein from the seafood, you could always add more! This is one of my favorite soups to use up leftover rotisserie chicken or chicken breast.
Storage and Freezing
Storage: You can store any leftovers you have of this thai coconut soup recipe in an airtight container in the refrigerator for up to three days. Reheat over medium heat on the stove until warmed through.
Freezing: You can also freeze this soup. Make sure it is in a freezer-safe container or freezer bag. It will keep for up to three months.
More Easy Seafood Recipes
- Italian Seafood Stew
- Classic Seafood Paella
- Seafood Fra Diavolo
- Seafood Stuffed Shells in a Sherry Cream Sauce
Thai Coconut Soup
- 1 tablespoons unsalted butter
- 6 large scallops cut into quarters
- 16 small cocktail shrimp
- Fine sea salt and freshly ground pepper
- 1/2 cup red bell pepper , minced
- 1/4 cup red onion , minced, divided
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger , grated
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 tablespoon basil , minced
- 12 ounces full fat coconut milk
- 2 cups low sodium vegetable or seafood broth
- 1/2 cup corn kernels
- 2 scallions , chopped
- Maldon Salt
- lime wedges , for garnish
- In a medium saucepan, heat the butter. Add the scallops and shrimp. Cook, stirring occasionally, for 2-3 minutes or until opaque and cooked. Remove and set aside.
- In the same sauce pan, add 1/4 cup of the red bell pepper, red onion, garlic and ginger. Saute for 2 minutes, or until vegetables start to soften. Add the curry paste, mixing until fragrant.
- Stir in the lime juice, basil, coconut milk and broth. Whisk until combined. Bring to a low simmer for 10 minutes, or until mixture is heated and slightly reduced. Broth will be loose.
- While broth boils, combine remaining the remaining 1/4 cup red bell pepper with the corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
- When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.