Seafood and Coconut Soup Thai-Inspired Coconut Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon grated fresh ginger 1 stalk lemongrass, bruised and chopped 1 red chili, sliced (optional) 3 cups seafood stock or fish broth 1 (14 oz) can full-fat coconut milk 1 tablespoon fish sauce Juice of 1 lime 200g (7 oz) mixed seafood (shrimp, scallops, squid, mussels) 1/2 red bell pepper, thinly sliced 1/2 cup cherry tomatoes, halved 1/2 cup mushrooms, sliced Fresh cilantro and lime wedges for garnish Directions: In a large pot, heat coconut oil over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic, ginger, lemongrass, and chili. Cook for 1-2 minutes until fragrant. Pour in seafood stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to infuse the broth. Stir in coconut milk, fish sauce, and lime juice. Simmer for another 5 minutes. Add the seafood, bell pepper, tomatoes, and mushrooms. Cook gently for 4-5 minutes, or until the seafood is just cooked through. Remove lemongrass pieces. Taste and adjust seasoning with more lime juice or fish sauce if needed. Ladle into bowls, garnish with fresh cilantro and serve with lime wedges. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 295 kcal | Servings: 4 servings #seafoodsoup #coconutmilsoup #thaiinspired #seafoodrecipes #comfortsoup #easyweeknightmeals #cleaneating #soupseason #dairyfree #glutenfree #pescatarianrecipes #spicysoup #homemadesoups #southeastasianflavors #fishsoup #healthycomfortfood #tropicalflavors #coconutcurry #lowcarbsoups #easyrecipeideas Craving something cozy and exotic? This Thai-Inspired Coconut Seafood Soup is rich, creamy, and packed with coastal flavors!

Lobster and Corn Soup Creamy Lobster and Sweet Corn Chowder Ingredients: 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 1/2 teaspoon smoked paprika 2 tablespoons all-purpose flour 3 cups seafood or chicken stock 2 cups fresh or frozen corn kernels 1 cup diced red potatoes 1/2 teaspoon salt (or to taste) 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional) 1/2 cup heavy cream 1/2 cup whole milk 1 cup cooked lobster meat, chopped 1 tablespoon fresh parsley, chopped Lemon wedges, for serving Directions: In a large pot, melt butter over medium heat. Add onion and cook for 4–5 minutes, until soft and translucent. Stir in garlic and smoked paprika, and cook for 1 minute until fragrant. Sprinkle in flour and stir constantly for 1–2 minutes to create a light roux. Gradually whisk in the stock, ensuring there are no lumps. Bring to a simmer. Add corn, potatoes, salt, pepper, and cayenne (if using). Simmer for 12–15 minutes until potatoes are tender. Stir in the cream and milk. Simmer gently for 5 minutes, avoiding boiling. Add the lobster meat and cook just until heated through, about 2–3 minutes. Taste and adjust seasoning. Garnish with fresh parsley and serve with lemon wedges. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #lobstersoup #cornchowder #seafoodsoup #lobsterrecipes #comfortfood #shellfishlover #souprecipe #elegantmeals #seafoodchowder #gourmetsoup #easyentertaining #dinnerpartyideas #luxurylunch #souplover #heartychowder #homemadegoodness #glutenoptional #creamysoup #finediningathome #coastalcooking Savor every spoonful of this Creamy Lobster and Sweet Corn Chowder —rich, comforting, and perfect for impressing guests or treating yourself!

Fish Head Soup Savory Fish Head Soup with Ginger and Lemongrass Ingredients: 2 fish heads (snapper, grouper, or your choice), cleaned and gills removed 1 tablespoon oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized piece of ginger, sliced 2 stalks lemongrass, smashed 2 tomatoes, quartered 1 red chili, sliced (optional) 6 cups water or fish stock 2 tablespoons fish sauce Juice of 1 lime Salt and pepper to taste Fresh cilantro or scallions, for garnish Directions: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant. Add the lemongrass, tomatoes, and chili (if using). Cook for another 2 minutes. Place the cleaned fish heads in the pot and gently sauté for 2 minutes. Pour in water or fish stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, skimming off any foam. Add fish sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Carefully remove the fish heads and set aside. Strain the broth if desired for a smoother texture, or serve as is. Ladle soup into bowls, top with fresh herbs, and serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 210 kcal | Servings: 4 servings #fishhead #seafoodsoup #gingersoup #lemongrasssoup #fishlovers #asiansoup #comfortingbroth #homemadesoup #cleaneating #glutenfreerecipes #lightmeals #soupseason #fishrecipe #simplecooking #healthyfish #seafoodlovers #heartybroth #freshherbs #traditionalrecipes #nourishingmeals This Fish Head Soup is pure comfort in a bowl With ginger, lemongrass, and lime, it’s light, aromatic, and full of flavor!

Looking for a hearty and flavorful seafood dish? Mexican Seafood Soup (Caldo de Mariscos) Ingredients: - 1 lb mixed seafood (shrimp, fish, and mussels) - 4 cups vegetable broth - 1 cup diced tomatoes (canned or fresh) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, chopped - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - 1 bay leaf - 1 cup corn kernels (fresh or frozen) - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Preparation Steps: 1. In a large pot, heat the olive oil over medium heat. 2. Add the chopped onion and bell pepper, sauté until soft, about 5 minutes. 3. Stir in the minced garlic and cook for an additional minute. 4. Add the diced tomatoes, vegetable broth, cumin, paprika, and bay leaf; bring to a boil. 5. Once boiling, reduce heat and stir in the mixed seafood and corn. 6. Simmer for 10-15 minutes, or until the seafood is cooked through. 7. Season with salt and pepper to taste. 8. Remove the bay leaf before serving. 9. Garnish with fresh cilantro and serve with lime wedges. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 200 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with crusty bread or warm tortillas for a complete meal! #seafoodsoup #mexicanfood #comfortfood

Smoked Salmon Soup Creamy Smoked Salmon Chowder with Dill and Potatoes Ingredients: 8 oz smoked salmon, chopped 2 tablespoons butter 1 onion, finely chopped 2 cloves garlic, minced 2 medium potatoes, peeled and diced 3 cups fish or vegetable broth 1 cup heavy cream 1/2 cup milk 1 tablespoon fresh dill, chopped Juice of 1/2 lemon Salt and black pepper to taste Fresh chives for garnish Directions: In a large pot, melt butter over medium heat. Add onion and garlic and sauté until soft and translucent, about 5 minutes. Add diced potatoes and broth, then bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Using an immersion blender or regular blender, puree the soup until smooth but still slightly chunky. Stir in the heavy cream and milk, then add chopped smoked salmon and fresh dill. Heat gently until the salmon is warmed through, about 5 minutes. Add lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh chives. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 320 kcal per serving | Servings: 4 servings #smokedsalmon #seafoodsoup #creamsoup #chowder #fishsoup #homemadesoup #comfortfood #easyrecipes #quickmeals #freshdill #seafoodrecipes #soupseason #healthyeating #dinnerideas #potatosoup #chowderrecipe #delicioussoups #richflavors #winterwarmers #homecooking Warm up with this rich and creamy Smoked Salmon Soup — packed with tender potatoes, fresh dill, and smoky flavors that will satisfy your soul! Perfect for cozy nights!