If the words ‘luscious’ and ‘seafood’ appeal to you, you’ll love my spin on this dish, which sounds really rich but is actually quite healthful. This Thai Curry Seafood Soup is an absolute favorite. It originated from a 2009 Bon Appetit Magazine and has evolved into something different. I just adore it when I love a recipe so much that I keep the dog-eared magazine around for decades, with all of my notes and changes; it feels like an old friend that comes to visit.

I love using shrimp, mussels and scallops. I start by making a lovely sauce with onions, cilantro, curry paste, coconut milk, chilis and lime. Then I add carrots and a leafy green. Layer in the seafood and simmer. It’s quite delicious over white rice, although we skipped rice altogether and were still completely satisfied. If you’re a bread eater, you’ll find it delightful to toast a hunk to dip in the sauce. This is an absolute must-do, and my version is paleo and gluten free.

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Luscious Seafood Soup

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A luscious recipe, perfect for cold weather.


  •   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 (if you can find them), or 1-2 Tbsp lime juice
  •   1 Tbsp fish sauce (or coconut aminos if you can’t have 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


  1. Heat oil and sauté the green onions, cilantro and garlic for about two minutes.
  2. 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).
  3. 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.
  4. Then add carrots and cook for a couple of minutes.
  5. 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.