Spicy Seafood Soup Recipe

Prepare broth

In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the tomato paste and cook, stirring, 1 minute to deepen the flavor. Pour in the vegetable or seafood stock and water, whisking to dissolve the tomato paste. Add fish sauce, soy sauce, and sugar. Bring to a gentle simmer and reduce heat to low while you prepare aromatics (do not boil vigorously).

In a skillet or the same pot if space allows, heat the remaining 1 tablespoon oil over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic, ginger, and bruised lemongrass and cook 1 minute until fragrant. Stir in sliced red bell pepper and diced tomato and cook 3–4 minutes until peppers begin to soften.

Transfer the sautéed aromatics and vegetables into the simmering broth. Increase heat to medium to bring the soup back to a gentle simmer so flavors meld for 8–10 minutes. Taste and adjust seasoning with sea salt and black pepper as needed.

Add the fresh sliced chili, crushed red pepper flakes (if using), smoked paprika, and ground white pepper to the simmering broth. Simmer an additional 2–3 minutes to bloom the spices.

Add the firm white fish pieces first; simmer gently for 3 minutes (depending on thickness) until they begin to opaque and flake. Add shrimp and calamari (if using) and simmer 2–3 minutes until shrimp are pink and curled and calamari is tender. Finally add mussels or clams, cover the pot, and cook 3–5 minutes until shells open (discard any that do not open). Do not overcook — seafood should be just cooked through.

Stir in the coconut milk and lime juice and heat through for 1–2 minutes without boiling vigorously to prevent curdling. Taste and correct seasoning with additional fish sauce, salt, or lime juice as desired.

Turn off heat. Remove and discard lemongrass pieces if left whole. Stir in chopped cilantro and most of the sliced scallion greens (reserve some for garnish). Ladle soup into bowls, garnish with remaining scallions, fresh basil leaves if using, extra sliced chili for heat, and serve with lime wedges.