Thai Seafood Chowder with Mussels, Shrimp & White Fish
Asian,  Main Course,  Seafood,  Soups, Stews & Chilis

Thai Seafood Chowder

Mussels simmered in white wine, garlic and butter, in my opinion, rank right up there with Scallops Wrapped in Bacon.  So why would I mess with an absolutely delicious recipe?  Rhetorical.

Because Thai Seafood Chowder not only sounds like winning, but the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Thai Seafood Chowder | LemonyThyme.com
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Thai Seafood Chowder with Mussels, Shrimp & White Fish

Do you have any special requests for dinner?”  That I might also be able to picture aka blog about.

B's Birthday Spread

“Scotch Eggs.” Whoa! Hello and as always, thank you for challenging my foodie skills.

Now that you’ve spoken, I have a few recipes I’d like to test out on you, picture, and evaluate for Lemony Thyme.  Then I’ll spin a story about how you requested these and I researched for weeks/months on the best version of each of your requested recipes.  You’ll never whisper a word of this.

I joke, I kid.  I forced Thai Seafood Chowder into the weekend.  God, I was that girl.  But they loved it.  Even after having Scotch Eggs for brunch, Rosemary Ham & Swiss Savory Bread Pudding for late-lunch, they were sports when I presented an Asian infusion Thai Seafood Chowder.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Thai Seafood Chowder

Libby with Lemony Thyme
Thai Seafood Chowder is delicious and the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Ingredients
  

  • 1 tsp. sesame oil
  • 1 cup white onion diced
  • 1-2 Serrano peppers thinly sliced
  • 2 garlic cloves minced
  • 1 inch fresh ginger peeled & grated
  • 2 Tbl. red curry paste
  • 1 14- ounce can light coconut milk
  • 2 cups chicken broth
  • 1/2 lb. white fish we used Red Snapper
  • 1/2 lb. mussels
  • 1/2 lb. sea scallops
  • 1/2 lb. large shrimp peeled & deveined
  • 8-10 baby red potatoes boiled and quartered
  • 1 cup fresh corn kernels
  • fresh cilantro to garnish

Instructions
 

  • Heat sesame oil in a deep skillet over medium heat. Add onion and Serrano pepper and sauté until onion is translucent, about 5 minutes. Add in minced garlic and ginger; cook an additional minute.
  • Stir in curry paste, followed by coconut milk and chicken broth. Bring to a simmer.
  • Add the seafood in order of cooking time. Fish first, then mussels, scallops and lastly shrimp. Stir in cooked potatoes and corn. Simmer until mussels open, shrimp are opaque and fish flakes easily. About 5 minutes.
  • Serve in big bowls, garnished with fresh cilantro.

3 Comments

  • Gisele

    Summertime in Maine translates into an abundance of seafood. I look forward to swingin’ up my standard ‘Seafood Chowdah’ preference and experience the base and flavors of this ‘Thai Seafood Chowder’.

    • libby

      Wonderful. I grew up in New Hampshire so I completely understand summertime seafood. Hope you enjoy this tasty twist.

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