Coconut Milk Tomato Mixed Seafood Soup is a comfort soup made with a tomato cream-based coconut milk broth, lobster, scallops, and shrimp!

Coconut Milk Tomato Mixed Seafood Soup

Just in time for the weekend, enjoy a bowl of this Coconut Milk Tomato Mixed Seafood Soup with your friends or family! This is comfort soup, for sure. Serve it with hot crunchy bread, that you can soak up the broth with. So good!

Coconut Milk Tomato Mixed Seafood Soup

We eat seafood weekly, like this Pistachio Lime Baked Salmon, or these Lobster Avocado Corn Tacos, but enjoying a bowl of Best Clam Chowder (most popular recipe on my blog) or this mixed seafood soup has to be for a special occasion.

BEST Mixed Seafood Soup

Ingredients for Mixed Seafood Soup:

  • Olive oil
  • Chopped shallots
  • Diced tomatoes (we use Tuttorosso)
  • Chicken, veggie, or seafood stock
  • Smoked paprika + salt and pepper to taste
  • Garlic powder
  • Fish sauce + Worcestershire sauce
  • White wine
  • Coconut milk
  • Lobster meat
  • Large raw shrimp, tails off
  • Large scallops
  • Parmesan cheese
  • Parsley + basil

Easy Coconut Milk Tomato Mixed Seafood Soup

Casual, like a bowl of Coconut Milk Tomato Mixed Seafood Soup with hot crunchy bread.

Best Coconut Milk Tomato Mixed Seafood Soup

Oregon is saying goodbye to summer this week, but we’re not saying goodbye to our beautiful, cozy back deck! This is where the sun shines brightly in the afternoon and early evening, and you can find our family back here reading, resting, eating … enjoying appetizers.

Still going barefoot, as long as the sun is out.

Sunday stews and one pot meals (Paprika Chicken Thighs or Guinness Beef Chuck Roast Recipe).

Tailgating with these pinwheels, or this yummy Shrimp Bacon Sliders recipe.

A pot of Pumpkin Turkey Chili Recipe and Pumpkin Cream Cheese Dip to snack on.

And eventually, wood from this stack brought inside for fires to build as the sun retreats.

Sunset Magazine Inspired DIY Outdoor Sectional

For now, this space (thank you to my husband for building me this beautiful Sunset Magazine Inspired Outdoor Sectional), beautiful mums, a cozy outdoor living space—with a feeling of warmth and intimacy (hygge) and love where we can gather.

Good food, good friends, pillows to sink into, a favorite glass of wine or hot buttered rum!

DELISH Coconut Milk Tomato Mixed Seafood Soup

Mixed Seafood Chowder

Have you ever made a mixed seafood soup or chowder? So good with a tomatoe and coconut milk base.

This recipe is delicious, with coconut milk and tomatoes, and a mix of favorite seafood.

The best tomtatoes to cook with, best quality tomatoes you can taste.

There are no artificial colors, flavors or preservatives.

Tuttorosso doesn’t use anything artificial because their tomatoes are not “processed food” – just canned, using steam only to preserve them!

Tasty Coconut Milk Tomato Mixed Seafood Soup

Seafood chowder recipe

For us, lobster, shrimp, and scallops (sprinkled with Parmesan cheese).

There are no potatoes or corn or onions, so we can’t call it a chowder.

So good, we were all “fighting” over the leftovers!

A treat indeed, garnish with fresh parsley and Parmesan cheese and serve it hot!


More seafood chowder recipes:

Creamy Seafood Pasta [Back for Seconds]

Seafood Pasta (Pasta di Frutti di Mare) [The Noshery]

Manhattan Style Clam Chowder

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Coconut Milk Tomato Mixed Seafood Soup


  • 1/3 c olive oil
  • 1/3 c chopped shallots
  • 2 14 oz cans of Tuttorosso diced tomatoes
  • 1 c chicken, veggie, or seafood stock
  • 1 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 3 tsp garlic powder
  • 2 tsp fish sauce
  • 1 tsp Worcestershire sauce
  • 1/2 cup white wine
  • 1 can coconut milk
  • 1 pound lobster meat
  • 25 large raw shrimp, tails off
  • 15 large scallops
  • Parmesan cheese
  • 1 cup fresh parsley, chopped
  • 3/4 cup - 1 cup fresh basil, chopped


  • In medium sauce pan, heat olive oil, then add chopped shallots—cooking for 3-4 minutes on medium high heat, or until shallots are lightly browned. Next, pour in diced tomatoes, stock, and white wine—bring liquid to a simmer, and cook for about 10 minutes.
  • Add in the coconut milk, chopped basil, fish sauce, Worcestershire sauce, and remaining spices—salt and pepper to taste. Bring liquid to a simmer, then add in seafood and cook for 4-5 minutes, making sure to not overcook seafood; the shrimp should be a pinkish color, the lobster and shallots should be firm, but not rubbery.
  • Garnish with fresh parsley, basil, and Parmesan cheese and serve hot.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!


Coconut Milk Tomato Mixed Seafood Soup Recipe

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