Seafood Soup


  • 2 Tbsp oil, sunflower or any flavorless oil
  • 5 green onions, finely chopped (reserve one for later)
  • 3 Tbsp cilantro, minced and divided into 2 parts
  • 4 garlic cloves, minced
  • 6 Tbsp red curry paste
  • 1-1/4 cups water
  • 1-2 cans unsweetened coconut milk
  • 1-2 cups chicken stock
  • 2 small red chilis
  • 2 kaffir lime leaves
  • 1-2 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 large carrot, thinly sliced
  • 4 cups green or red chard, or bok choy, thinly sliced
  • 3 lbs seafood (typically I use mussels, shrimp (peeled and deveined), and scallops, but use your favorites)
  • 2 Tbsp fresh basil, minced
  • 1 tsp salt



Heat oil and sauté the green onions, cilantro, and garlic for about two minutes. Dissolve the curry paste in 3/4 cup warm chicken stock and add to pan. Then add 1-1/4 cups water, 1 can coconut milk (shake well with the top on before adding), add the lime leaves or lime (to taste) and fish sauce then bring to a simmer (if you are not using fish sauce, then add the salt).

At this point, you can add more chicken broth and/or coconut milk, depending on how brothy you like it. I probably add another can of coconut milk and another cup of chicken broth. Then add carrots and cook for a couple of minutes. Layer in all of the seafood and the greens.

Cook for about five more minutes until the mussels are open and the seafood is gently cooked. Throw away any mussels that don’t open. Mix in the remaining cilantro, basil, and one green onion.

Delicious with crunchy bread or lovely served over rice, but if you’re not doing carbs, it’s great on its own.

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