Thai Coconut Seafood Soup


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

Thai Coconut Seafood Soup
Photo: © Fredrika Stjärne
Total Time:
12 mins


  • 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


  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.

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