Spicy Coconut Seafood Chowder

By April 20, 2017June 29th, 2020Seafood, Soup

If you like spice, this soup is a must. An explosion of flavours in your mouth


  • 200g seafood marinara
  • 20ml dry sherry
  • ½  tsp freshly grated ginger
  • 1 tsp freshly grated garlic
  • ½ of *1 green chilli chopped
  • 1 ½ tsp green curry paste
  • 1 tbsp sesame oil
  • 1 small brown onion
  • 1 teaspoon corn flour
  • ½  cup chicken stock
  • 1 small can (165g) coconut milk
  • ½  *(other ½) chilli above

• 2 kaffir lime leaves finely chopped

• 2⁄3 tbsp palm sugar
• 1 tbsp fresh lime juice
• 1⁄2 tbsp fish sauce


Garnish optional

• chopped chives

• crusty bread


  • Place seafood into a zip lock bag with sherry, garlic, ginger and chilli. Marinate for up to 2 hours
  • Chop onion and coat with corn flour
  • Add sesame oil to a frying pan and pan fry the onions for 2-3 minutes
  • Combine curry paste, coconut milk, stock, lime leaves and other 1⁄2 of the chilli; add to a saucepan
  • Heat to boil, then simmer for 20 minutes
  • Combine palm sugar, fish sauce, lime juice and onions, add to the mix and cook for extra 5minutes. Soup should thicken slightly
  • Add seafood and simmer for 5 minutes
  • Remove 1 spoonful of the seafood, set aside
  • Blitz, (blend) the rest of the chowder till smooth then return the spoonful seafood to the chowder

Garnish with chopped chives

Serve with crusty bread

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