Thai seafood soup

This flavourful soup is quick and easy to put together for a weeknight meal. Myfitnesspal estimates each serving to be about 20.6 net carbs. For a lower carb version, omit the rice and add extra vegetables.

Thai seafood soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Creamy and mildly spicy, this soup welcomes shrimp, scallops, or any other seafood!


  • 1 cup uncooked brown or wild rice
  • 2 tablespoons coconut oil
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen sea scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2 onion, diced
  • 2 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste (I used the Blue Dragon brand)
  • 2 (12-ounce) cans unsweetened coconut milk
  • 4 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves


  1. Cook rice according to package instructions; set aside.
  2. Melt coconut oil in a large stockpot or Dutch oven over medium high heat. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  3. 3.Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  4. Add shrimp and scallops.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  6. 6.Stir in rice, lime juice and cilantro. Serve immediately.

Let me know how it turns out!


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