Name: Seafood Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Seafood
Ingredients: 1/2 lb raw shrimp, peeled and deveined; 1/2 lb halibut or other firm white fish (like haddock or cod), cut into chunks; 1 medium onion, chopped; 2 medium carrots, chopped; 3 cloves garlic, minced; 1-2 jalapeños, seeded and chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp ground cumin; 1 can (14.5 oz) diced tomatoes; 1 can (13.5 oz) coconut milk; 2 cups seafood stock; 1 lime, juiced (plus extra for garnish); 1 tbsp oil (for sautéing)

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This seafood soup is a vibrant, hearty bowl of comfort that delivers restaurant-quality flavor in just 20 minutes. Filled with chunks of tender white fish, plump shrimp, and a rich, velvety broth made from coconut milk and tomatoes, it’s the kind of soup that feels luxurious without being complicated. Whether served as a starter or the main event, this dish has everything I want in a cozy, satisfying meal.

Why You’ll Love This Recipe

I love how this soup brings bold, fresh flavors together in such a short amount of time. It’s a dish I can whip up quickly but still feels like something I’d order at a fine dining restaurant. The broth is rich and silky thanks to the coconut milk, but it doesn’t taste like coconut—it simply deepens the flavor and adds a smooth finish.

This soup works beautifully for a casual night in or when I want to impress dinner guests. I often pair it with crusty bread for dipping and a light salad to round out the meal. And the best part? It’s highly customizable. I can swap the seafood based on what I have on hand or cater to dietary needs with ease. Seafood Soup Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp
Halibut or other firm white fish (like haddock or cod)
Onion
Carrots
Garlic
Jalapeños
Salt
Black pepper
Paprika
Cumin
Diced tomatoes
Coconut milk
Seafood stock
Lime

Directions

I start by sautéing onions, carrots, garlic, and jalapeños in a bit of oil until softened and fragrant.
Then I stir in the spices—salt, pepper, paprika, and cumin—to deepen the flavor.
Next, I add the diced tomatoes, coconut milk, and seafood stock, bringing everything to a gentle simmer.
Once the broth is bubbling, I add in the halibut (or whatever firm white fish I’m using) and shrimp.
I let the seafood cook gently in the broth for about 5–7 minutes, just until it’s tender and cooked through.
To finish, I squeeze in some fresh lime juice and give it a quick taste test for seasoning.
I serve it hot, garnished with an extra slice of lime and maybe some fresh herbs if I have them.

Servings and timing

This recipe serves 4 people generously. It takes about 20 minutes to make from start to finish, making it an excellent option for a quick weeknight dinner or an elegant appetizer for a dinner party.

Variations

I sometimes use jumbo lump crabmeat instead of or in addition to shrimp for an even more luxurious touch.
If I’m avoiding shellfish, I stick to firm white fish only—it’s still incredibly flavorful.
For a spicier kick, I add extra jalapeños or a pinch of red pepper flakes.
If I want it to be more like a stew, I reduce the broth and double the seafood, then serve it over rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently over low heat on the stovetop to avoid overcooking the seafood. I don’t recommend freezing it, as the texture of the seafood can become rubbery once thawed. Seafood Soup Recipe

FAQs

How can I make this soup dairy-free?

It already is! Coconut milk adds the creaminess without any dairy.

Can I use frozen seafood?

Yes, I just make sure to thaw it completely and pat it dry before adding it to the soup.

What’s the best fish to use for this recipe?

I like using halibut or haddock, but any firm white fish like cod or mahi-mahi works well.

Is this soup spicy?

It has a mild kick from the jalapeños, but I can always adjust the heat level to suit my taste.

Can I make this soup ahead of time?

Yes, but I recommend cooking the seafood just before serving to keep it tender and fresh.

Conclusion

This seafood soup is one of those recipes I come back to again and again. It’s fast, flavorful, and endlessly flexible. Whether I’m entertaining guests or just need a comforting meal in a pinch, it never fails to impress. The rich broth, the tender seafood, and the quick prep make it one of my all-time favorites.