Thai Coconut Seafood Soup

Shrimp and scallops are excellent for quick meals, since they take just minutes to cook perfectly.

Slideshows: Fast Thai Dishes
  • Total Time:
  • Servings: 6

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • One 14-ounce can unsweetened coconut milk
  • One 8-ounce bottle clam juice
  • 1 jalapeño, seeded and thinly sliced
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon green Thai curry paste
  • Pinch of sugar
  • 3/4 pound shelled and deveined medium shrimp
  • 1/2 pound sea scallops, quartered
  • 2 scallions, thinly sliced
  • 1/4 cup chopped mint
  • 1/4 cup chopped basil
  • 1/4 cup chopped cilantro
  • Lime wedges and steamed rice, for serving

How to make this recipe

  1. In a large pot, combine the coconut milk with the clam juice, sliced jalapeño, fish sauce, curry paste, sugar and 1/4 cup of water and bring to a boil. Simmer for 2 minutes. Add the shrimp, scallops and scallions and cook until the shrimp and scallops are just white throughout, about 2 minutes. Stir the mint, basil and cilantro into the soup and serve with lime wedges and steamed rice.

Suggested Pairing

Pair with a tangy Austrian Grüner Veltliner.

Contributed By Photo © Fredrika Stjärne Published October 2013

505540 recipes/thai-coconut-seafood-soup 2013-12-06T23:53:46+00:00 Grace Parisi asian|southeast-asian|thai|soups-and-stews|6|fast|weeknight-dinner|lunch october-2013 recipes,thai-coconut-seafood-soup 505540

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5