A Thai soup that’s not too spicy. Made with red curry, little potatoes, and an assortment of seafood and veggies. It’s fast and perfect for entertaining. Make the broth earlier in the day and add the other ingredients about 30 minutes before serving.
- Stock pot
- 2 cups vegetable, chicken, or fish stock
- 1 to 2 tsp red curry paste (depending on desired level of spice)
- 2 tsp ginger, grated
- 1 Tbsp fish sauce or light soy sauce
- 1 tsp brown or white sugar
- 3/4 lbs Little Potatoes, halved
- 14 oz coconut milk
- 10 oz small corn, halved lengthwise
- 1 small sweet red pepper, thinly sliced
- 1 lb boneless fish (halibut, salmon, tilapia, snapper) cut into large pieces
- 1 lb shrimp, peeled and deveined
- 1 lb fresh clams or mussels
- 4 small lobster or scampi, if desired
- 2 cups fresh baby spinach leaves, if desired
- (For garnish) small red chilies
- (For garnish) fresh Thai basil
- (For garnish) fresh lime wedges
In a stock pot over medium heat whisk together broth, curry paste, ginger, fish sauce and brown sugar. Add potatoes and simmer until cooked through, about 15 minutes.
Add coconut milk and taste to adjust seasonings as desired.
Add corn, pepper strips and all seafood. Simmer without stirring until seafood is cooked through, about 10 minutes.
Gently stir in spinach, if using, to avoid breaking up fish pieces.
Ladle little potatoes, vegetables and seafood into large, heated bowls and divide broth over soup ingredients evenly.
Garnish or set garnishes out in bowls for guests to serve themselves.