I’m pretty lucky to have two awesome moms, both whom are amazing cooks with their own unique cooking style. I like to think of my cooking style as a nice combo between the two. This Coconut Curry Seafood Soup recipe was given to me by my step-momma, Arla, who like me, loves to experiment with multi-cultural cuisine.
When I gave birth to my daughter, Arla gave me the best gift of all: pre-cooked meals that lasted my husband and I about a week! Her and my dad showed up to the hospital the day I gave birth, with a cooler bag full of homemade mac n’ cheese, carrot cake, soups, snacks and more. This allowed us to forego the hospital food, and eat feast on homemade, comfort food instead. And when I got home from the hospital, I was still pretty immobile for about a week (it felt like someone had hit my tail bone with a baseball bat), making this gift of meals especially great, because without her, I’d be eating PB & J’s for who knows how long (that’s all my husband knows how to make, poor guy.)
One of the meals that she prepared for us was a version of this Coconut Curry Seafood Soup—it was it was the perfect comfort food for a post-pregnancy, new momma, in need of some comfort.
The original recipe she gave me was called “Malaysian Coconut Soup” because it contained Malaysian seasoning instead of the Thai curry paste which I use in the recipe below. But because I couldn’t find Malaysian seasoning in my grocery store, and was eager to recreate this soup, I substituted for Thai curry paste and loved it! Feel free to use either —both add delicious flavour to this South East Asian inspired soup.
- 4 Cups Stock, Vegetable or Chicken
- 2 Cups Coconut Milk, Homemade (or one can plus extra water to make it two cups)
- 3 Tbsp Red or Green Thai Curry Paste (or 1 ½ tsp Malaysian Seasoning)
- 2 Star Anise
- 1 Tbsp Tomato Paste (or my homemade ketchup to avoid opening a tin)
- 1 Carrot, Sliced
- 2-3 Cups Seafood of Choice (e.g. Halibut, Salmon, Squid, Shrimp)
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 1 Green Onion thinly sliced on an angle
- 1 Red Pepper, Sliced
- 2 Cups Mushrooms, Sliced
- 2 Cups, Leafy Greens (Bok Choy, Gai Lan, even Kale works well)
- Optional: Half a pack of Brown Rice Vermicelli Noodles (cooked seperately)
- Add star anise, curry paste, stock and coconut milk to a large pot and bring to a boil.
- Add tomato paste, carrots and seafood, and simmer for 5 min.
- Add fish sauce, soy sauce, green onion, red pepper, mushrooms, leafy greens, and simmer on low for 10-15 min.
- If using brown rice vermicelli noodles, cook them in a seperate pot, and add them to individual bowls right before serving.
- Serve hot, and Enjoy!