This coconut lemon seafood soup is the kind of dish that turns a simple dinner into something memorable. It’s creamy but light, thanks to coconut milk rather than dairy, with vivid citrus notes and subtle heat. Flaky salmon, tender shrimp, and fresh vegetables simmer in an aromatic broth with just the right hint of spice. If you want a weeknight dinner that feels restaurant-worthy but is easy to make at home, this is your recipe.
Unlike many heavy cream-based chowders, this one balances richness with brightness, making it an appealing option year-round. With ingredients you can find in most supermarkets, you’ll be surprised how quickly it comes together—yet it tastes like it took all afternoon.
Why You’ll Love This Recipe
This isn’t just another seafood soup. It’s designed to be approachable yet sophisticated. You’ll love:
- Balanced flavors: The sweetness of coconut milk, tang of fresh lemon, savory seafood, and a touch of heat.
- Easy prep: Minimal chopping, short cook time.
- Diet-friendly: Naturally dairy-free and adaptable for low-carb or gluten-free diets.
- Restaurant-quality results with simple home ingredients.
If you’re a fan of Thai-inspired soups or seafood stews but want something less intimidating to make at home, this is for you.
Ingredients You’ll Need
This recipe calls for simple, accessible ingredients that deliver big flavor without fuss. Here’s what you’ll need:
- Fresh vegetables: Carrot (½ medium), small kohlrabi (or substitute turnip), leek, parsley root.
- Seafood: One portion salmon (skinless fillet), a generous handful of large shrimp or prawns (peeled and deveined).
- Broth base: Bay leaf, allspice berries, salt, black pepper.
- Flavor enhancers: Oyster sauce (for umami depth), lemon (for bright acidity), thick coconut milk.
- Finishing touches: Chili flakes, black sesame seeds, fresh dill or cilantro.
- Cooking fat: Butter (or ghee for dairy-free variation).
Note: Feel free to swap in your favorite firm white fish or even scallops for variety.
How to Prepare the Broth
A flavorful broth is the backbone of any good soup. Here’s how to do it simply but effectively:
- Chop the vegetables: Cut the carrot into thin matchsticks for quick cooking. Dice the kohlrabi into small cubes. Leave the parsley root and leek whole to infuse flavor without overpowering the texture.
- Simmer the base: Add the prepared vegetables to a pot of water with salt, pepper, bay leaf, and a few allspice berries. Simmer gently until the carrot and kohlrabi are tender and the broth is aromatic.
- Strain solids if desired: Remove the whole leek and parsley root before proceeding. This keeps the broth clear and balanced.
Pro tip: Don’t rush the simmer. Even 15–20 minutes makes a difference in extracting the best flavors.
Building the Flavor Profile
The secret to this soup’s depth is its layered seasoning. Unlike many Western-style chowders that rely solely on cream and salt, this soup incorporates umami-forward elements and bright acidity.
- Oyster sauce: Adds salty-sweet depth. Even one tablespoon transforms the broth.
- Coconut milk: Creates creamy body without dairy. Use a high-quality, thick coconut milk for best results.
- Lemon juice: Brings essential brightness that cuts the richness and balances the seafood.
- Chili flakes: Optional but recommended for subtle heat. Adjust to taste.
Tip: Always add the lemon juice at the end to preserve its fresh, citrusy flavor.
Cooking the Seafood Just Right
Seafood cooks quickly, and overcooking can ruin its delicate texture. Here’s how to get it perfect:
- Add the salmon fillet cut into chunks directly into the hot broth once vegetables are tender.
- Immediately add the shrimp or prawns.
- Simmer gently for just 2–4 minutes until the fish flakes easily and the shrimp turn pink and firm.
Avoid boiling hard at this stage, as it can toughen the shrimp and make the salmon dry.
Finishing Touches That Matter
This is the stage where the soup goes from good to restaurant-level:
- Stir in the thick coconut milk. Let it heat through gently without boiling to avoid separation.
- Squeeze in fresh lemon juice. Adjust to your preferred level of brightness.
- Sprinkle with chili flakes for heat.
- Top with chopped fresh dill (or cilantro) for herbal freshness.
- Garnish with black sesame seeds for subtle crunch and visual appeal.
Variations and Substitutions
This soup is flexible. Here are a few ways to customize it:
- Protein swaps: Use cod, halibut, scallops, or even firm tofu for a pescatarian or vegetarian twist (skip oyster sauce for fully vegetarian).
- Broth variations: Add fish sauce instead of oyster sauce for a different Southeast Asian vibe.
- Spice levels: Dial up the chili flakes or add a splash of sriracha for bolder heat.
- Herb options: Try Thai basil, cilantro, or parsley for different fresh finishes.
- Low-carb friendly: Naturally low in carbs, but you can reduce carrots if needed.
Serving Suggestions
This coconut lemon seafood soup is hearty enough to stand alone, but you can serve it with:
- Steamed jasmine or basmati rice.
- Crusty bread or flatbread for dipping.
- A crisp cucumber salad or simple green salad for contrast.
If you want a lighter meal, enjoy it as is. The coconut milk gives enough richness that you don’t need anything heavy.
Storage and Reheating Tips
Seafood soups are best fresh, but you can store leftovers carefully:
- Refrigerate in an airtight container for up to 2 days.
- Reheat gently over low heat. Avoid boiling to keep seafood tender.
- Freezing is not recommended due to coconut milk and seafood texture changes.
If meal-prepping, you can make the broth and prep the veggies ahead, then cook the seafood just before serving for best results.
Final Thoughts
This coconut lemon seafood soup is an excellent way to bring a touch of the tropics to your table with minimal effort. It’s elegant but easy, with fresh, bright, satisfying flavors that please a crowd or make a quiet night in feel special.
Whether you’re looking to impress guests, expand your weeknight rotation, or just try something new, this recipe delivers. Enjoy the comforting, citrus-kissed, coconut-rich broth with perfectly cooked seafood in every bite.
Happy cooking.
Coconut Lemon Seafood Soup
Ingredients
Soup Ingredients
- 0.5 carrot cut into thin matchsticks
- 1 small kohlrabi diced
- 1 parsley root whole
- 1 leek whole
- 250 grams salmon fillet skinless, cut into chunks
- 150 grams large shrimp peeled and deveined
- 2 tablespoons thick coconut milk
- 2 tablespoons butter or ghee for dairy-free
- 1 tablespoon oyster sauce
- 1 bay leaf
- 3 allspice berries
- 0.5 lemon juiced
- 0.5 teaspoon chili flakes or to taste
- 0.5 teaspoon black sesame seeds for garnish
- 2 tablespoons fresh dill or cilantro, chopped
- salt and black pepper to taste
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Cooking Instructions
- Prepare the vegetables: cut carrot into thin matchsticks, dice the kohlrabi, and keep parsley root and leek whole.
- In a large pot, add carrot, kohlrabi, parsley root, leek, bay leaf, allspice, salt, and black pepper. Cover with water and simmer for 15–20 minutes until vegetables are tender and broth is aromatic.
- Remove the whole parsley root and leek from the pot to keep the broth clear.
- Stir in the oyster sauce and add butter, letting it melt and enrich the broth.
- Add salmon chunks and shrimp to the simmering broth. Cook gently for 2–4 minutes until the fish flakes and shrimp turn pink.
- Reduce heat to low. Stir in thick coconut milk and fresh lemon juice. Add chili flakes to taste.
- Serve hot, garnished with chopped fresh dill or cilantro and black sesame seeds.
Notes
- Use high-quality thick coconut milk for best creaminess.
- For a dairy-free option, replace butter with ghee or oil.
- Adjust chili flakes to your heat preference.
- Best served immediately for freshest seafood texture.
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