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.

Chili Crab Soup Spicy Chili Crab Soup with Ginger, Tomato, and Aromatic Spices Ingredients: 1 tablespoon vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 red chili, finely chopped (adjust to taste) 2 tablespoons tomato paste 4 cups seafood or chicken broth 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon rice vinegar 1 teaspoon sugar 1/2 teaspoon white pepper 1 cup cooked crab meat (fresh or canned, lump preferred) 1 egg, lightly beaten 2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening) 2 spring onions, sliced Fresh cilantro or chili oil for garnish (optional) Directions: Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Add garlic, ginger, and chopped chili. Cook for 1–2 minutes until fragrant. Stir in tomato paste and cook for another minute. Pour in broth, soy sauce, fish sauce, rice vinegar, sugar, and white pepper. Bring to a simmer. Stir in crab meat and let it warm through for 3–5 minutes. Slowly drizzle the beaten egg into the soup while stirring gently to create silky ribbons. If desired, stir in cornstarch slurry to slightly thicken the soup. Remove from heat. Ladle into bowls and garnish with sliced spring onions, cilantro, or a swirl of chili oil. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 210 kcal | Servings: 4 servings #chilicrabsoup #seafoodsoup #asiansoup #spicycrab #chilisoup #crabrecipes #southeastasianflavors #souprecipe #crabmeat #comfortfood #spicyandwarm #quickdinner #tomatosoup #gingergarlicflavor #spicysoupszn #easycrabsoup #flavorbomb #spoonworthy #umamirich #exoticcomfort Turn up the heat with this bold and briny Chili Crab Soup Spicy, savory, and ultra comforting—perfect for chilly nights!

Rice Soup with Shrimp Thai-Style Shrimp and Jasmine Rice Soup with Fresh Herbs Ingredients: 1 tablespoon vegetable oil 3 cloves garlic, minced 1-inch piece fresh ginger, sliced 1 small onion, chopped 5 cups chicken or seafood stock 1 cup cooked jasmine rice 200g (7 oz) fresh shrimp, peeled and deveined 1 tablespoon fish sauce (or to taste) 1 tablespoon soy sauce 1/2 teaspoon white pepper 1 teaspoon sugar Juice of 1 lime 2 tablespoons chopped scallions 2 tablespoons chopped cilantro Optional: fresh red chili slices or chili oil for heat Directions: Heat the oil in a medium pot over medium heat. Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant and lightly softened. Pour in the stock and bring to a simmer. Let cook for 5 minutes to infuse flavors. Add the cooked jasmine rice and stir gently. Simmer for another 5 minutes until rice begins to absorb the broth. Add the shrimp and cook until pink and cooked through, about 2–3 minutes. Stir in fish sauce, soy sauce, sugar, and white pepper. Add lime juice last. Remove from heat. Serve hot, topped with scallions, cilantro, and optional chili slices or chili oil. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 240 kcal | Servings: 4 servings #shrimpandrice #shrimpbroth #thaistylesoup #comfortsoup #riceinbroth #lightdinner #asiansoups #ricebowlcomfort #shrimpflavor #gingergarlicbase #souprecipeideas #easyweeknightdinner #warmbowls #herbyflavor #limeandcilantro #fishsaucerecipe #umamibroth #lightandfresh #flavorbalance #soothingdinner Comfort food with coastal vibes This Rice Soup with Shrimp is light, flavorful, and ready in 30 minutes.

Tom Yum Goong Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime Ingredients: 1 liter (4 cups) water or chicken stock 2 stalks lemongrass, trimmed and smashed 3 slices galangal (or ginger if unavailable) 5 kaffir lime leaves, torn 2 Thai bird’s eye chilies, crushed (adjust to taste) 200g (7 oz) fresh shrimp, peeled and deveined 150g (5 oz) mushrooms, halved (straw mushrooms or button) 2 tablespoons fish sauce 1 1/2 tablespoons fresh lime juice 1 teaspoon sugar 2 tablespoons Thai chili paste (nam prik pao) 1 small tomato, cut into wedges (optional) Fresh cilantro, chopped, for garnish Directions: In a medium saucepan, bring the water or stock to a boil. Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth. Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through. Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes. Taste and adjust balance of salty, sour, and spicy as desired. Ladle into bowls and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 150 kcal | Servings: 2–3 servings #tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.

Cabbage Roll Soup Hearty Unstuffed Cabbage Roll Soup with Ground Beef and Rice Ingredients: 1 tablespoon olive oil 1 lb (450g) ground beef 1 onion, diced 3 cloves garlic, minced 4 cups chopped green cabbage 1 large carrot, diced 4 cups beef broth 1 (14.5 oz) can diced tomatoes 1 (15 oz) can tomato sauce 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 cup uncooked long-grain white rice 2 tablespoons chopped fresh parsley (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant. Stir in chopped cabbage and carrots, cooking for 4–5 minutes until slightly softened. Add beef broth, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Stir to combine. Bring soup to a boil, then reduce heat to low and stir in the uncooked rice. Simmer uncovered for 25–30 minutes, or until rice is cooked and vegetables are tender. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 6 servings #cabbagerollsoup #unstuffedcabbageroll #comfortsoup #beefsoup #weeknightdinners #cabbageideas #heartymeals #souprecipe #easyhomemade #fallcooking #winterwarmers #homemadesoup #souplovers #veggieandmeat #familydinner #easycomfortfood #cozyeats #mealprepideas #simpleingredients #classicflavor Turn your favorite comfort dish into a spoonful of cozy! This Cabbage Roll Soup is hearty, flavorful, and perfect for chilly days.