Description
A creamy Thai-inspired seafood broth with shrimp, white fish, coconut milk, red curry paste, sweet corn, bell pepper, lime, and fresh herbs.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 pound cod or halibut, cut into chunks
- 2 cans coconut milk, 13.5 ounces each
- 4 cups seafood or chicken broth
- 1 medium red bell pepper, diced
- 1 cup corn kernels
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Place a large soup pot over medium heat.
- Add garlic, ginger, and red curry paste, then cook for 2 minutes until fragrant.
- Pour in the broth and coconut milk, stirring until smooth.
- Add red bell pepper and corn, then simmer for 10 minutes.
- Add fish and shrimp, then simmer gently for 8 to 10 minutes until the seafood is fully cooked.
- Stir in fish sauce, lime juice, salt, pepper, green onions, and cilantro.
- Ladle into bowls and serve hot.
Notes
- Do not boil the broth after adding seafood, gentle simmering keeps it tender.
- Add lime juice near the end for the freshest flavor.
- Use full-fat coconut milk for the creamiest texture.
- Serve with jasmine rice or rice noodles for a fuller meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 155mg
Keywords: Thai seafood broth, coconut seafood soup, shrimp fish soup, Thai coconut broth, seafood soup recipe