Thai Coconut Seafood Soup

March 27, 2023

Thai Coconut Seafood Soup with halibut


This flavorful soup is ready in 12 minutes. Twelve minutes! It's as fast as a box of mac and cheese, folks, and our three and five year old (Eva and Owen) gobbled it up. Our three year old will eat anything, but Owen is pickier and I didn't even have to bribe him with a popsicle to finish his bowl. 

I stumbled across this recipe from Food & Wine and adjusted it to add homemade fish bone broth and I subbed halibut for the scallops and shrimp. I used three of our 6-8 oz. portions. This soup would also work nicely with other whitefish, such as wild Alaska cod or black cod. If you try our whitefish box, you can have it multiple ways!

I added Organic Tom Yum paste by Mekhala after it was finished. Mike and I had the soup with spice, and the kids enjoyed the milder version. If you aren't worried about spice levels for kids, you can add 1 tablespoon of the paste into the coconut/clam juice mixture. 

We like lots of salt in our house, so we all added a splash of fish sauce to our soup before eating. I prefer this flavor to salt in this recipe. Use sparingly at first if you're new to the flavor, as it packs a punch. 

Preparing Thai Coconut Seafood Soup



  • One 14-ounce can unsweetened coconut milk 
  • 2 cups broth- we used homemade fish broth, but chicken or bone broth will work well too
  • Three 6-8 oz. portions of halibut or other whitefish (or a combo!)
  • One 8-ounce bottle of clam juice 
  • 1 tablespoon fish sauce + more for serving 
  • Pinch of sugar
  • 1 tablespoon of Mekhala Tom Yum paste OR 1 teaspoon per bowl after removing from heat if you want to save spice for grown ups only 
  • 2 scallions, thinly sliced 
  • 1 bell pepper (red, orange, or yellow... or a mix to make pretty) 
  • 6 oz. mushrooms 
  • 1/4 cup chopped basil 
  • 1/4 cup chopped cilantro 
  • Lime wedges and jalapenos, for serving (jalapenos are optional, lime juice is not).
  • Basmati rice for serving 


  1. In a large pot, combine the coconut milk with the clam juice, broth, fish sauce, tom yum paste and sugar and bring to boil. Simmer for 2 minutes.
  2. Add the halibut, scallions, bell pepper, and mushrooms and cook until the fish is white throughout, about 2 minutes.
  3. Remove from heat. Stir in the basil and cilantro into the soup. Serve in bowls over Basmati rice. Add Mekhala tom yum paste if you didn't add it while cooking (1 teaspoon per bowl), jalapeno, squeeze in lime, and add an extra splash of fish sauce or salt if desired. 



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