Thai seafood soup
4 servings
20 minutes
Thai seafood soup is a culinary journey to the heart of Thailand. This aromatic and exotic soup combines the tenderness of seafood, the sweetness of pineapple, and the richness of coconut milk, creating a harmony of flavors. The light spiciness of curry and the freshness of lemon juice add zest to the dish, while paprika and herbs garnish it, making it even more appetizing. This soup not only warms but also provides a sense of comfort and richness. In Thailand, it is often served in cozy family restaurants and is valued for its balance of spicy, sweet, and creamy notes. Ideal as a standalone dish that can brighten any dinner with its vibrancy and rich flavor.
1
Put a pot of water. Let it boil for now.
2
Meanwhile, slice the carrots and leeks into rings. Cut the celery into small cubes. Sauté the vegetables in olive oil for 2-3 minutes.
- Carrot: 1 piece
- Leek: 1 piece
- Celery stalk: 2 stems
- Olive oil: 2 tablespoons
3
Add seafood (I used a seafood mix) and diced pineapples to the pan with vegetables. Sauté for another 3-4 minutes.
- Seafood cocktail: 300 g
- Canned pineapple: 100 g
4
Transfer the vegetables with seafood to boiling water. Add coconut milk, juice of half a lemon, and spices to taste.
- Coconut milk: 1 glass
- Lemon: 0.5 piece
- Curry: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Cook the soup for 7-10 minutes.
- Water: 2 l
6
Serve the soup in a bowl, garnish with chopped greens and dried paprika flakes.
- Paprika: to taste