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Seafood and Coconut Milk Soup
Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime
Ingredients:
1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, bruised and chopped
2 teaspoons red curry paste (optional for spice)
1 can (13.5 oz) full-fat coconut milk
2 cups seafood or vegetable broth
1 tablespoon fish sauce
Juice of 1 lime
1/2 pound shrimp, peeled and deveined
1/2 pound white fish (like cod or tilapia), cut into chunks
1/2 cup calamari rings (optional)
1/2 cup mushrooms, sliced
Salt to taste
Fresh cilantro or Thai basil for garnish
Lime wedges for serving
Directions:
In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.
Stir in red curry paste (if using) and cook for another minute.
Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer.
Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes.
Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes.
Taste and season with salt as needed. Remove lemongrass pieces before serving.
Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings
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Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.Seafood and Coconut Milk Soup Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 stalk lemongrass, bruised and chopped 2 teaspoons red curry paste (optional for spice) 1 can (13.5 oz) full-fat coconut milk 2 cups seafood or vegetable broth 1 tablespoon fish sauce Juice of 1 lime 1/2 pound shrimp, peeled and deveined 1/2 pound white fish (like cod or tilapia), cut into chunks 1/2 cup calamari rings (optional) 1/2 cup mushrooms, sliced Salt to taste Fresh cilantro or Thai basil for garnish Lime wedges for serving Directions: In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant. Stir in red curry paste (if using) and cook for another minute. Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer. Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes. Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes. Taste and season with salt as needed. Remove lemongrass pieces before serving. Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #coconutmilsoup #seafoodsoup #asiansoup #thaiinspired #healthysouprecipe #paleofriendly #dairyfreegoodness #shrimprecipes #onepotmeals #comfortbowl #cleaneating #brothbasedsoup #cozysoups #spicyseafood #simpledinners #coconutmilkrecipes #glutenfreesoup #seafoodlover #lightmeals #weeknightdinner Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.
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