Description
A creamy Thai-inspired seafood broth with shrimp, white fish, coconut milk, lime, herbs, ginger, garlic, and a gentle red curry warmth.
Ingredients
Scale
- 1 pound peeled and deveined shrimp
- 12 ounces cod, halibut, or tilapia, cut into bite-size pieces
- 1 can, 13.5 ounces full-fat coconut milk
- 3 cups seafood stock
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass paste
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 1 tablespoon Thai red curry paste
- 3 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place a medium soup pot over medium heat and warm it for about 1 minute.
- Add vegetable oil, garlic, ginger, lemongrass paste, red curry paste, and diced red bell pepper. Stir for 2 to 3 minutes, until fragrant and slightly softened.
- Pour in the seafood stock and coconut milk. Stir in soy sauce, brown sugar, salt, and black pepper until smooth and creamy.
- Bring the broth to a gentle simmer, then add the fish pieces. Cook for 2 minutes.
- Add the shrimp and simmer gently for 4 to 5 minutes, until the shrimp are pink and the fish flakes easily.
- Turn off the heat and stir in fresh lime juice, green onions, and chopped cilantro.
- Taste and adjust seasoning if needed, then ladle into bowls and serve warm.
Notes
- Do not boil the seafood hard, since gentle simmering keeps it tender.
- Add lime juice at the end for the freshest flavor.
- Use full-fat coconut milk for a silkier broth.
- Serve with jasmine rice or rice noodles for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 4g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 165mg
Keywords: seafood broth, coconut seafood soup, Thai-inspired soup, shrimp broth, fish soup