Yes, it is winter, and others are feeling it more than we are, so here’s a simple 30-minute soup to warm your soul. This recipe is so easy and smells amazing. You can use my naan recipe to serve alongside. I added chili crunch to my serving, and this delicious lime chutney. If you are up for it, you can make your own lime chutney using my recipe, but it takes 6 months! Buying it was much faster.
I use salmon, cod, and shrimp in this recipe, but feel free to add your own seafood choices. I used 2 tablespoons of gluten-free flour to thicken it, which is optional. If you’d like to make it thicker and pour it over rice noodles or your favorite rice, feel free to add another tablespoon of gluten-free flour or tapioca starch. Enjoy!
Curried Seafood Soup
January 26, 2026
: 6
: Easy
Ingredients
- Seafood Soup
- 1 pound of mixed seafood
- 1 Tbsp of ghee, coconut oil, or avocado oil
- 1/2 diced white onion
- 2 garlic cloves
- 2 medium carrots, sliced
- 2 stalks of celery, sliced
- 4 medium potatoes, peeled and diced
- 1 Tbsp or more of yellow curry
- 1 tsp Old Bay or seafood seasoning
- 2 Tbsp of gluten-free flour or tapioca starch
- 3 cups your choice of milk
- 2 cups of veggie or chicken broth
- Juice of one lime
- 1 tsp of salt
- 1/2 tsp of pepper
- 1/4 tsp of nutmeg
- 1 Tbsp fresh diced cilantro
Directions
- Step 1 Clean and dice the seafood into bite-sized pieces, set aside.
- Step 2 In a medium pot, heat the oil until hot. Add the onion, garlic, carrots, and celery. Stir and cook on medium heat for 5 minutes.
- Step 3 Add the curry, Old Bay, and the potatoes. Stir and simmer for 3-5 minutes to coat all the veggies.
- Step 4 In a small bowl, place the gluten-free flour or tapioca starch (add another tablespoon if you want it thicker to put over rice noodles or your choice of rice). Add 2 tablespoons of water and mix well until you have a paste.
- Step 5 Slowly pour the thickening paste into your milk, stirring until there are no lumps.
- Step 6 Turn your veggies down to medium-low and slowly add the milk mixture into the pot, stirring as you drizzle it in.
- Step 7 Add your broth and lime juice, stirring to combine. Add salt (to taste), pepper, nutmeg, and cilantro
- Step 8 Once it is heated through and starts to bubble, turn it to low and place a lid on the pot so the steam can escape. This helps thicken the sauce. Let it simmer for 15-20 minutes or until the bite-sized potatoes are tender.
- Step 9 10 minutes before you’re ready to eat, place the diced, room-temperature seafood in the pot and turn the heat to medium. Stir occasionally for 10 minutes.
- Step 10 Serve with naan bread, chili crunch, and or lime chutney!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.