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Coconut Milk Tomato Mixed Seafood Soup

Prep Time15 mins
Total Time20 mins
Servings: 35 minutes


  • 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.