clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white bowl of Thai seafood soup with shrimp, mussels and lime on top of a yellow plate with fresh herbs and a small bowl of rice on the side placed on top of a wooden board.

Thai Coconut Curry Seafood Soup

Your palate will be singing when you make this easy, comforting Thai Coconut Curry Seafood Soup. This version features the addition of light coconut milk for a creamy coconut broth, making it so healthy too. Skip the take-out and make this insanely delicious Thai dish at home!

  • Total Time: 40 min
  • Yield: 4-6 1x


Units Scale

For the broth:

  • 1 tablespoon canola oil
  • 2 shallots, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 13-oz. can lite coconut milk
  • 1 cup low sodium chicken broth
  • 1 tablespoon sambal oelek
  • 2 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lime juice

For the soup:

  • 1/2 cup thinly sliced button mushrooms, stemmed
  • 1/2 cup thinly sliced shiitake mushrooms, stemmed
  • 8 large sea scallops, cut in half
  • 1/2 pound cod fish, skinned and cubed
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 pound fresh mussels, scrubbed and debearded
  • Handful chopped fresh basil and cilantro


  • 2 cups steamed brown or white rice
  • Garnish with extra herbs.


Make the broth:

  1. Heat the canola oil over medium-high heat in a large stock pot or Dutch oven.
  2. Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat.
  3. Stir in coconut milk, chicken broth, sambal oelek, fish sauce, soy sauce, and lime juice. Bring to a boil, then simmer for 15 minutes on low heat.

Cook the seafood:

  1. Add in the sliced mushrooms, scallops, and cod fish and cook for 2 minutes.
  2. Add in the shrimp and mussels. Cover the pot and cook for about 5 to 6 minutes until all of the mussels have opened. (Discard any unopened mussels.)
  3. Remove from heat. Toss in the basil and cilantro.

Assemble the soup:

  1. Place a scoop of rice at bottom of bowl and ladle the seafood mixture over the top.
  2. Garnish with extra herbs and serve while hot.


  • To make this dish gluten-free, use gluten-free soy sauce (or coconut aminos) and gluten-free fish sauce.
  • To make this low-carb, use cauliflower rice or rice noodles
  • Don't like seafood? Swap out the seafood for chicken or pork. These proteins work great in this recipe as well!
  • The flavors of this Thai Coconut Curry Seafood Soup only improve overnight, so it makes fantastic leftovers. 
  • This soup should be stored in an airtight container in your refrigerator for 2-3 days. It also freezes well in an airtight container for up to 3 months.
  • When ready to eat, let soup defrost in the refrigerator overnight.
  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Thai
  • Diet: Low Calorie


  • Serving Size:
  • Calories: 252
  • Sugar: 2.6 g
  • Sodium: 1308 mg
  • Fat: 8.6 g
  • Carbohydrates: 8.6 g
  • Protein: 34.3 g
  • Cholesterol: 139.4 mg

Keywords: coconut seafood curry soup recipe, recipe for seafood curry, Thai seafood curry with coconut milk, Thai seafood curry red