Thai Seafood Soup
Dive into the vibrant flavors of Thailand with this aromatic Thai Seafood Soup, a soul-warming dish that’s brimming with fresh seafood and fragrant herbs. Infused with the exotic notes of lemongrass, galangal, and kaffir lime leaves, this soup strikes the perfect balance of spicy, tangy, and creamy, thanks to the addition of Thai bird’s eye chilies, lime juice, and coconut milk. Shrimp, scallops, and squid create a luxurious medley of textures, while a touch of palm sugar rounds out the flavors beautifully. Ready in just 35 minutes, this Thai-inspired delight is perfect as an appetizer or a hearty main dish. Garnished with fresh cilantro and green onions, and served with lime wedges for an extra zing, this comforting seafood soup is sure to transport your taste buds straight to the bustling streets of Bangkok.
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Recipe Information
Ingredients
- 4 cups Vegetable stock
- 2 stalks Lemongrass stalks
- 2 inches Galangal (sliced)
- 6 leaves Kaffir lime leaves
- 3 chilies Thai bird's eye chilies (sliced)
- 1 cup Button mushrooms (sliced)
- 8 pieces Shrimp (peeled and deveined)
- 8 pieces Scallops
- 1 cup Squid (cleaned and sliced into rings)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 cup Coconut milk
- 1 teaspoon Palm sugar
- 2 tablespoons Cilantro (chopped)
- 2 stalks Green onions (sliced)
- 4 wedges Lime wedges (for serving)
Instructions
In a medium saucepan, bring the vegetable stock to a gentle boil over medium heat.
Bruise the lemongrass stalks with the back of a knife, then cut them into 2-inch sections. Add the lemongrass, sliced galangal, and kaffir lime leaves to the pot.
Stir in the bird's eye chilies and let the broth simmer for 5 minutes to infuse the flavors.
Add the sliced mushrooms to the broth and cook for 3–4 minutes until they begin to soften.
Add the shrimp, scallops, and squid to the pot. Let them cook for 2–3 minutes or until the seafood turns opaque and is fully cooked.
Stir in the fish sauce, lime juice, and coconut milk. Add the palm sugar to balance the flavors.
Taste the soup and adjust seasoning if necessary, adding more fish sauce for saltiness or lime juice for extra tanginess.
Remove the soup from heat. Garnish with chopped cilantro and sliced green onions.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
