Coconut And Seafood Soup With Garlic Chives

Coconut And Seafood Soup With Garlic Chives

The long list of ingredients in this Thai inspired recipe could mislead you into thinking that this soup is complicated. In fact, it is very easy to put together.

Coconut And Seafood Soup With Garlic Chives

Serves 4

600ml / 1 pint / 2 1/2 cups fish stock
5 thin slices fresh root ginger
2 lemon grass stalks, chopped
3 kaffir lime leaves, shredded
25g / 1 oz garlic chives (1 bunch), chopped
15g / 1/2 oz fresh coriander (cilantro)
15ml / 1 tbsp vegetable oil
4 shallots, chopped
400ml / 14 fl oz can coconut milk
30-45 ml / 2-3 tbsp Thai fish sauce
45-60ml / 3-4 tbsp Thai green curry paste
450g / 1lb uncooked large prawns (jumbo shrimp), peeled and deveined
450g / 1lb prepared squid
a little lime juice (optional)
salt and ground black pepper
60ml / 4 tbsp fried shallot slices, to serve

Coconut Curry Seafood Stew

Pour the stock into a pan and add the slices of fresh ginger, the chopped lemon grass and half the lime leaves.

Squash, coconut and seafood soup

Add half the chopped chives to the pan with the coriander stalks. Bring to the boil, then reduce the heat. Cover the pan, then simmer gently for 20 minutes. Strain the stock.

Ginger Coconut Seafood Soup

Rinse the pan, then add the oil and shallots. Cook over a medium heat for 5 – 10 minutes, stirring occasionally, until the shallots are just beginning to brown. Stir in the stock, coconut milk, the remaining lime leaves and half the fish sauce. Heat gently until the soup is just simmering and cook over a low heat for 5 – 10 minutes.

Coconut And Seafood Soup With Garlic Chives

Stir in the curry paste and the peeled prawns and cook for 3 minutes. Add the squid, cook for a further 2 minutes. Add the lime juice, if using, and season.

Stir in the remaining fish sauce, chopped chives and the chopped coriander leaves. Serve in warmed, shallow bowls sprinkled with fried shallots.


Instead of squid, you could add 400g / 14oz of firm whit fish, such as monkfish, cut into small pieces

You could also replace the squid with fresh mussels. Steam 675g / 1 1/2 il closed mussels in a tightly covered pan for about 3 minutes, or until the shells have opened. discard any that remain shut, then remove the mussels from their shells.

Other Coconut And Seafood Soup Recipes Thai Food Thai Seafood Soup

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seafood chowder with coconut milk

Seafood Chowder

Seafood Chowder

Chowder takes its name from the French word for cauldron – chaudiere – the type of pot that was traditionally used for soups and stews. Like most chowders, this is a substantial dish, which is good served with crusty bread for a lunch or supper.

Seafood Chowder

Serves 4-6

200g / 7oz / generous 1 cup drained, canned corn kernels
600ml / 1 pint / 2 1/2 cups milk
15g / 1/2 oz / 1 tbsp butter
1 small leek, sliced
1 small garlic clove, crushed
2 rindless smoked streaky (fatty) bacon rashers (strips), finely chopped
1 small green or red (bell) pepper, seeded and diced
1 celery stick, chopped
115g / 4oz / generous 1/2 cup white long grain rice
5ml / 1 tsp plain (all purpose) flour
about 450ml / 3/4 pint / scant 2 cups hot chicken or vegetable stock
4 large scallops
115g / 4oz white fish fillet, such as monkfish, plaice or flounder
15ml / 1 tbsp finely chopped fresh flat leaf parsely
good pinch of cayenne pepper
30 – 45ml / 2-3 tbsp single (light) cream (optional)
salt and ground black pepper
crusty bread, to serve

Simple seafood chowder. A chunky, creamy soup with salmon

Place half the drained corn kernels in a food processor or blender. Add a little of the milk and then process until the mixture is thick and creamy. Set aside.

Cooks Tip

If you dont have a food processor, then simply chop the corn kernels finely and transfer to a bowl. Beat in the milk a little at a time until the mixture is thick and creamy.

Seafood Chowder is a bit heavy dish that contains over 973 calories

Melt the butter in a large, heavy pan, add the leek, garlic and bacon and gently fry for 4-5 minutes until the leek has softened but not browned.

Seafood Chowder hearty pics and photos

Add the diced green or red pepper and the chopped celery and cook over a very gentle heat for 3-4 minutes more, stirring frequently, until the pepper and celer have softened slightly.

Seafood Chowder

Stir in the rice and cook for a few minutes, stirring occasionally, until the grains begin to swell, then sprinkle flour evenly over the top of the rice and vegetables. Cook for about 1 minute, stirring all the time, then gradually stir in the remaining milk and the hot stock.

Bring the mixture to the boil over a medium heat, then lower the heat and stir in the creamed corn mixture, with the whole corn kernels. season well.

Cover the pan and simmer very gently for about 20 minutes, or until the rice is tender, stirring occasionally. And a little more chicken or vegetable stock or water to the pan if the mixture thickens too quickly or if the rice begins to stick to the base of the pan.

Cut the corals away from the scallops and set them aside. Slice the white flesh into 5mm / 1/4in pieces. Cut the white fish fillet into bite sized chunks.

Add the scallops and chunks of fish to the chowder. Stir gently, then cook for 4 minutes.

Stir in the scallop corals, chopped parsely and cayenne pepper. Cook for a few more until the scallops are just cooked and heated through, then stir in the cream, if using. Adjust the seasoning and serve the chowder with thick slices of crusty bread.

Other Seafood Chowder Recipes

BBC Good Food Simple Seafood Chowder Recipe Gourmet Food Monks Seafood Chowder Recipe

Belfast Telegraph Seafood Chowder

Jamie Oliver did an awesome and simple corn seafood chowder with smoked haddock and spiced tiger prawns.

This is still available to watch on 4oD if your in the UK.
Jamie Olivers smoky haddock corn chowder. Its also available in his awesome book, Jamies 30 Minute Meals. Jamie also does a really quick and easy fish stew as show in the video below.

Rick Stein is one of the UKs top seafood chefs. Heres a link to his Cod and Lobster Chowder

Jamie Oliver Fish Stew Video

seafood chowder jamie oliver
seafood chowder recipe jamie oliver

Clam, Mushroom And Potato Chowder

Clam, Mushroom And Potato Chowder

The delicate sweet taste of clams and the soft earthiness of wild mushrooms combine with potatoes to to make this a great meal on its own – fit for any occasion.

Clam, Mushroom And Potato Chowder

Serves 4

48 clams, scrubbed
50g / 2oz / 1/4 cup unsalted (sweet) butter
1 large onion, chopped
1 celery stick, sliced
1 carrot, sliced
225g / 8oz assorted wild and cultivated mushrooms
225g / 8oz floury potatoes, thickly sliced
1.2 litres / 2 pints / 5 cups boiling light chicken or vegetable stock
1 thyme sprig
4 parsley stalks
salt and ground black pepper
thyme sprigs, to garnish

My younger sister Galy loves this healthy potato clam

Place the clams in a large, heavy pan, discarding any that are open. Add 1 cm / 1/2 in of water to the pan, then cover and bring to the boil. Cook over a medium heat for 6-8 minutes, shaking the pan occasionally, until the clams open (discard any clams that do not open).

I used clams in pouches instead of cans, regular potatoes instead of red

Drain the clams over a bowl and remove most of the shells, leaving some in the shells as a garnis. Strain the cooking juices into the bowl, add all the clams, and set aside.

Slow Cooker Clam Chowder

Add the butter, onion, celery and carrot to the pan and cook gently until softened but not coloured. Add the mushrooms and cook for 3-4 minutes until their juices begin to appear. Add the potato slices, the clams and their juices, the stock, thyme and parsley stalks.

Clam, Mushroom And Potato Chowder

Bring to the boil, then reduce the heat, cover and simmer for 25 minutes. Season to taste, ladle into soup bowls, and garnish with thyme sprigs.

Other Clam, Mushroom And Potato Chowder Recipes Mushroom Clam Chowder

Taste Of Home Mushroom And Potato Chowder

NY Times Clam and Mushroom Chowder

mushroom clam chowder
clam and mushroom chowder