paleo coconut seafood soup recipe

Simple Paleo Coconut Seafood Soup Recipe

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Chinese


  • 32oz chicken stock
  • 10 button mushrooms (or other mushrooms), sliced
  • 1/2 cup kale, chopped
  • 1 cup romaine lettuce, chopped
  • 4 tilapia filets, chopped into large chunks
  • 10 shrimp/prawns
  • 10 mussels, optional
  • 1 cup coconut cream (from the top of a refrigerated can of coconut milk)
  • 1 teaspoon Red Boat fish sauce, optional
  • salt to taste, if needed


  1. Pour the chicken stock into a large pot and bring to the boil.
  2. Add in the mushrooms, kale, and romaine lettuce, and bring to the boil again.
  3. Add in the tilapia pieces, the shrimp/prawns, and any other seafood, and bring to the boil again. (Ensure the soup covers all the seafood – add in more chicken stock if necessary.)
  4. Boil for around 4 minutes until the shrimp/prawns have turned pink and the tilapia pieces are no longer translucent.
  5. Add in the coconut cream, fish sauce (optional), and salt to taste. Stir to mix (but be careful not to break up the fish pieces too much).
  6. Wait for it to just start boiling, then take off the heat and serve immediately.


  • Serving Size: a large bowl