Sunday, November 14, 2010

Quick Thai Seafood Soup

The cold weather in fall prompts me to make soup for dinner.  I love how warm soup warms me from the inside out -- both my body and my spirits.

Since it's stayed so warm and sunny here in the southern part of Northern California, I haven't had the chance yet to get into the soup-making mode.  Well, I was very excited that this weekend we were greeted with some colder weather -- where not only could I finally whip out some cute boots to wear, but I could also put together a big pot of Thai Seafood Soup.

My kids love this soup, so I've made it several times.  Now, I'm sure there are more elaborate ways to make this soup that is a staple on menus in many Thai restuarants.  I also imagine that this isn't the authentic way to make it, however being a Mom who (on most nights) has limited available time to spare in the kitchen, the way that I make this soup is fast and easy.  It also doesn't demand that measurements be exact (I don't cook with measuring spoons or cups).  Honestly, this soup comes out perfect every single time I make it.

So, here is the "recipe" that I generally go by.  I hope that some of you get a chance to make it as well.  If you do, please let me know how it turned out!  ~Jamie

Quick Thai Seafood Soup (serves 4 big bowls, with leftovers for 4 (or can be halfed))


  • One yellow onion (cut into big pieces @ 1/2 in)
  • Garlic (minced, 2 or more cloves depending on your taste)
  • Peanut oil (a couple of splashes or so)
  • 32 oz of chicken or vegetable broth
  • 2 cans diced tomatoes
  • 2 cans coconut milk
  • Rice vinegar (about 6 long squirts depending on your taste)
  • Fish sauce (about 4 long squirts depending on your taste)
  • Lemongrass (one stalk finely chopped, but for ease I just use the kind shown in the picture in the tube on the left.)
  • Sugar (put some in your palm, it's that much)
  • Ground fresh chili paste (shown in the picture, below, with the green lid)
  • Handful of cilantro
  • Handful of basil
  • Shrimp and Scallops (I like a lot, so last night I used 14 jumbo shrimp and 12 jumbo scallops)
  • Sliced mushrooms (I like to use those 16 oz packaged pre-sliced baby bella mushroom bags, but you can use white mushrooms, canned straw mushrooms, whatever you want)


  1. Heat onions and garlic in peanut oil until onions just start to get transparent.
  2. Pour in chicken broth, juice from tomatoes, coconut milk, rice vinegar, fish sauce, lemongrass, sugar, and chili paste (according to your taste, you can omit this if you don't like spicy soup).
  3. Bring to a light boil. Add a handful each of washed cilantro and basil and put into the soup.  Stir and cook over medium heat for 10 minutes.
  4. Remove cilantro and basil.  Add tomatoes and mushrooms.  Cook another 5 minutes.
  5. Add shrimp and scallops.  Cook 3 minutes or so, just until seafood is cooked.
Remove from heat and serve.  The leftovers can be refrigerated and reheated to enjoy in the next few days -- if it lasts that long!

Here are some pictures.  Enjoy!  ~Jamie

Onions and garlic,cook until soft
Handful of cilantro
Handful of basil, too
Just put cilantro and basil in soup, stems/leaves and all
Stir cilantro and basil, cook 10 minutes
Remove cilantro and basil, then discard
Spoon into bowls. Yum!


  1. Hi! Following you now from the blog hop. Hope you'll visit my blog too:
    Hip Chick's Guide to PMS, Pregnancy, and Babies

    PS that looks delish!

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  3. Love Thai. can't wait to make this up for the family.

  4. Thanks for the follow and sweet comments. I am returning the favor:)