Thai Coconut Seafood Soup

5.0
(5,611)
1 Review

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

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on August 31, 2018
Thai Coconut Seafood Soup
Photo: © Fredrika Stjärne
Total Time:
12 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  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.

Originally appeared: October 2013

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