Over the last few years, I keep coming back to this soup every year for Christmas Eve supper (we do a traditionally seafood meal). It’s the only recipe I’ve made three years (maybe four?) in a row, and has become a favorite of the family.
1 (14oz) can coconut milk
3 cups chicken stock
zest & juice of one lime
zest & juice of half a lemon
1 teaspoon ground ginger
2 tablespoons fish sauce
2 lbs small seafood (e.g. scallops, mussels, shrimp, crab, etc)
2 spring onions, chopped, for garnish
Combine the first five ingredients in a large saucepan and simmer. I usually like to wait until the simmering has softened up the zest and then run the immersion blender quickly through the liquid so that the strands of zest get better incorporated, for texture’s sake.
Add the seafood and simmer until cooked through. Garnish with chopped spring onions to serve.