Thai Seafood Soup


Thai Seafood Soup

Try this healthy seafood soup bursting with omega-rich fish, scallops and shrimp. Thai flavors of coconut milk, ginger citrus and lemongrass compliment the fish beautifully.

Preparation Time10 min

Cooking Time20 min


  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 piece fresh ginger, about 3/4-inch cube, chopped
  • 2 stalks lemongrass, if available, minced
  • 1 jalapeno or serrano chili pepper, chopped
  • 1 cup dry white wine
  • 2 1/2 cups fish stock or clam juice
  • 2 1/2 teaspoons fish sauce (nam pla)
  • 1/2 pound firm-fleshed white fish, such as halibut
  • 1/2 pound each: large peeled shrimp, sea scallops
  • 1/3 cup unsweetened coconut milk
  • 1 large tomato, diced
  • 1/2 cup mixed chopped fresh herbs, such as mint, cilantro and basil
  • 4 lime wedges


  1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion, garlic, ginger, lemongrass and chili; cook, stirring often, until onion begins to soften, 4 minutes.
  2. Add wine; heat to a boil. Add stock or juice and fish sauce. Heat to a boil; reduce heat and simmer 5 minutes.
  3. Add fish, shrimp and scallops; cook gently, just until fish is cooked through, 3 to 4 minutes.
  4. Just before it is done, stir in coconut milk and tomato. Remove from heat and serve with a sprinkling of herbs and lime wedges.

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