Spicy Coconut Lime Soup with Haddock + Scallops

Craving something bold, zesty, and utterly soul-warming? This Spicy Coconut Lime Soup with Haddock + Scallops might just be the best seafood soup you'll ever taste! The creamy coconut broth is infused with chili, ginger, and lime for a vibrant flavor explosion, while flaky haddock and sweet, tender scallops bring the ocean straight to your bowl.

It’s a one-pot wonder that’s as easy as it is impressive, perfect for cozy weeknight dinners or wowing guests at your next dinner party. The balance of fiery heat, citrusy tang, and silky coconut milk makes every spoonful a delicious adventure.

This soup was inspired by a trip to a tiny beachside café, and it’s become a staple in my kitchen. If you love Thai flavors, crave comfort food, or just want a fresh twist on seafood, this recipe is a must-try!

Why You'll Love This Recipe

• Packed with bold, fresh flavors from chili, lime, and coconut milk
• Quick and easy one-pot meal—minimal prep, maximum comfort
• Delicate haddock and juicy scallops make it extra special
• Easily customizable for spice level and dietary needs

Key Ingredients for Spicy Coconut Lime Soup with Haddock + Scallops

See recipe card below for full list of measurements, ingredients, and instructions.

Haddock

Haddock gives this soup its delicate, flakey texture and subtly sweet flavor. Opt for fresh or frozen haddock fillets and cut them into even bite-sized pieces for uniform cooking. If you can't find haddock, cod, pollock, or another mild white fish will work beautifully. Just avoid stronger fish like salmon that could overpower the bright broth.

Scallops

Scallops add a sweet, tender bite that pairs perfectly with the spicy, tangy soup. Pat your scallops dry before adding them to the soup to help them stay tender (not rubbery). Sea scallops are ideal, but bay scallops cook quickly and can be used if that's what you have. Shrimp or even chunks of lobster can stand in for scallops if you like.

Coconut Milk

Coconut milk is the creamy backbone of this dish, making the broth rich and luscious. Full-fat coconut milk brings the best flavor and texture, but you can use light coconut milk for a lower-calorie version. Avoid coconut cream as it can make the soup too thick. If coconut milk isn’t your thing, try unsweetened almond milk, keeping in mind the flavor will be milder.

Fresh Lime Juice

Lime juice adds essential brightness and tang, balancing the richness of the coconut milk. Always use fresh limes for the best punchy flavor—bottled lime juice just doesn’t compare. Lemon juice can substitute in a pinch, though the flavor will be slightly less vibrant.

Thai Red Curry Paste

This ingredient infuses the broth with spicy, aromatic depth. Use your favorite store-bought Thai red curry paste, or make your own for extra heat and complexity. Adjust the amount up or down to control spice. For a milder version, use less paste or try yellow curry paste instead.

Instructions for Spicy Coconut Lime Soup with Haddock + Scallops

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic and ginger, cooking another minute until fragrant.

Build the Flavor Base

Add the red curry paste and sliced red chili to the pot. Cook, stirring constantly, for 1-2 minutes so the paste becomes aromatic. This step helps develop deep, complex flavors in your soup.

Simmer the Broth

Pour in the broth and bring the mixture to a gentle simmer. Stir in the coconut milk, fish sauce, and sugar. Let the broth bubble gently for about 5 minutes to allow the flavors to meld.

Add Veggies & Seafood

Add the carrot, bell pepper, and snap peas. Simmer for 2-3 minutes until just tender. Gently add the haddock and scallops to the pot, making sure they're submerged in the broth. Simmer for 4-6 minutes (depending on the size of your seafood), until the fish is opaque and flakes easily, and the scallops are just cooked through.

Finish with Lime & Herbs

Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt, pepper, and more lime or fish sauce if desired.

Serve & Garnish

Ladle the soup into bowls. Garnish with extra cilantro, sliced red chili, and lime wedges for squeezing. Serve immediately with steamed rice or crusty bread if desired.

Recipe Variations

Make It Gluten-Free

This soup is naturally gluten-free—just double-check that your fish sauce and curry paste don’t contain wheat or soy. Serve with rice noodles for an extra-satisfying meal.

Vegan or Vegetarian Version

For a plant-based twist, swap the haddock and scallops for tofu cubes and oyster mushrooms. Use vegetable broth and a vegan fish sauce alternative. You’ll still get all that creamy, spicy, zesty goodness!

Ramp Up the Veggies

Feel free to add extra veggies like baby corn, spinach, or bok choy. This is a flexible recipe—just toss them in with the other vegetables and simmer until tender.

Extra Spicy

If you’re a heat seeker, add more fresh chilies or a teaspoon of chili garlic sauce to the broth. Craving smoky spice? A little chipotle powder (not traditional, but delicious) works wonders!

Mild & Kid-Friendly

Dial back the curry paste and skip the fresh chili for a gentler, family-friendly soup that everyone can enjoy. Add a splash of coconut cream for extra richness.

Serving Suggestions

Serve this Spicy Coconut Lime Soup piping hot with a side of steamed jasmine rice or a warm baguette to soak up the luxurious broth. Top each bowl with fresh cilantro, extra lime wedges, and a sprinkle of sliced red chili for color and zing. For a fuller meal, pair with a crisp cucumber salad or simple spring rolls.

Storage and Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat, stirring occasionally, until just warmed through. Take care not to boil the soup again to avoid toughening the seafood. Freezing is not recommended, as the texture of the fish and scallops can become rubbery after thawing.

Frequently Asked Questions About Spicy Coconut Lime Soup with Haddock + Scallops (FAQ)

Q: Can I use frozen seafood for this recipe?
A: Yes! Just thaw the haddock and scallops completely and pat them dry before adding to the soup for the best texture.

Q: What can I substitute for haddock if I can’t find it?
A: Cod, pollock, or any other mild, flaky white fish works great in this soup.

Q: Is this soup very spicy?
A: The heat comes mainly from the red curry paste and fresh chili. Start with less paste if you prefer it mild, and add more to taste.

Q: Can I make this ahead of time?
A: You can make the broth and veggies ahead, but for the best texture, add the seafood just before serving and cook until just done.

I hope you love this bright, cozy Spicy Coconut Lime Soup with Haddock + Scallops as much as my family does! It’s the ultimate comfort food with a tropical twist. If you try this recipe, please leave a comment or rating below—I’d love to hear how it turns out for you!