25+ Hearty and Flavorful Seafood Soup Recipes to Warm Your Soul

There’s something undeniably comforting about a warm bowl of seafood soup.

Whether it’s a rustic Mediterranean fish stew, a fiery Thai Tom Yum, or a creamy New England chowder, seafood soups bring together the rich flavors of the ocean with aromatic herbs, spices, and hearty ingredients.

They’re perfect for cozy nights, elegant dinners, or even as a starter for a seafood feast.

In this collection of 25+ seafood soup recipes, you’ll find everything from brothy international classics to thick, creamy chowders.

Some are quick enough for a weeknight meal, while others are meant for slow-simmered comfort.

No matter your cooking skill level or preference, there’s a seafood soup here to match every mood and craving.

25+ Hearty and Flavorful Seafood Soup Recipes to Warm Your Soul

From spicy and sour Asian broths to rich and velvety European bisques, seafood soups offer a wonderful way to enjoy the ocean’s bounty.

Whether you stick with something familiar like clam chowder or experiment with a bold recipe like Caribbean fish soup, these 25+ recipes will keep your kitchen warm and your appetite satisfied all year round.

Don’t forget the bread for dipping!

Mediterranean Fish Soup

Mediterranean Fish Soup is a vibrant and comforting dish full of ocean flavor.

Infused with garlic, herbs, and tomatoes, it’s a light yet hearty option perfect for cozy evenings.

The ingredients are simple and fresh, allowing the delicate flavors of the seafood to shine.

Best of all, it’s quick to prepare, making it ideal for weeknight dinners or elegant weekend meals.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 large tomato, chopped
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 4 cups fish stock or vegetable broth
• 1/2 pound white fish fillets (cod, halibut), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and cook until softened.
2. Stir in garlic, tomato, thyme, and paprika. Sauté for a few minutes until fragrant.
3. Pour in the stock and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add the fish and shrimp. Simmer until seafood is cooked through, about 5 minutes.
5. Season with salt and pepper. Garnish with parsley and serve with lemon wedges.

This Mediterranean Fish Soup offers a balance of simplicity and sophistication.

It highlights the clean flavors of the sea while being rooted in warm, rustic notes of garlic and herbs.

Enjoy it with crusty bread for a truly satisfying meal that feels like a Mediterranean escape in every bite.

Thai Seafood Soup

Thai Seafood Soup is a flavorful, aromatic dish that captures the essence of Thai cuisine.

With ingredients like coconut milk, lemongrass, and lime, it brings a refreshing zing and creamy richness to the table.

A mix of seafood—shrimp, squid, and mussels—adds texture and depth, making every spoonful exciting and satisfying.

Ingredients:

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 stalk lemongrass, smashed
• 3 slices galangal or ginger
• 2 red chilies, sliced
• 3 cups chicken or seafood broth
• 1 cup coconut milk
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound squid rings
• 1/2 pound mussels, cleaned
• 1 tablespoon fish sauce
• Juice of 1 lime
• Fresh cilantro, chopped

Instructions:

1. Heat oil in a pot over medium heat. Add garlic, lemongrass, galangal, and chilies. Sauté until fragrant.
2. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add shrimp, squid, and mussels. Cook until seafood is just done, about 5–7 minutes.
4. Stir in fish sauce and lime juice. Remove from heat.
5. Garnish with cilantro and serve hot.

This soup delivers bold flavors and fragrant aromas that awaken the senses.

The creamy coconut base pairs beautifully with the tangy lime and spicy chilies, making this dish a Thai-inspired favorite that’s both comforting and exotic.

Italian Cioppino

Cioppino is an Italian-American seafood stew known for its rich tomato base and generous medley of shellfish and fish.

It originated in San Francisco but has deep Italian roots, offering a robust, warming meal ideal for sharing.

It’s best served with crusty bread to soak up every last drop of its savory broth.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 2 cups seafood stock or clam juice
• 1 bay leaf
• 1/2 pound cod or halibut, cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels or clams, scrubbed
• 1/2 pound scallops
• Salt and black pepper to taste
• Fresh parsley, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
2. Stir in red pepper flakes, then deglaze with white wine. Let simmer for 2–3 minutes.
3. Add tomatoes, stock, and bay leaf. Simmer for 15 minutes.
4. Add all seafood, cover, and simmer until shellfish open and fish is opaque, about 5–7 minutes.
5. Season to taste and sprinkle with parsley before serving.

Cioppino is a crowd-pleasing seafood soup that’s hearty, flavorful, and deeply comforting.

Its tomato-wine broth brings out the natural sweetness of the seafood, making each bite satisfying and layered.

Perfect for a dinner party or special family meal.

Brazilian Moqueca

Moqueca is a vibrant Brazilian seafood stew known for its rich coconut milk base, bright citrus notes, and colorful peppers.

This comforting dish hails from the coastal regions of Brazil and is often served over rice with farofa (toasted cassava flour) on the side.

It’s a tropical, flavor-packed meal that feels both exotic and deeply nourishing.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 pound white fish fillets (like tilapia or snapper), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 cup fish or chicken broth
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, pepper, and garlic. Sauté until softened.
2. Stir in the fish, shrimp, and cook for 2–3 minutes.
3. Pour in coconut milk, broth, and lime juice. Simmer gently for about 10 minutes until seafood is cooked through.
4. Season with salt and pepper, then garnish with chopped cilantro.
5. Serve hot with rice.

Moqueca brings warmth and a sense of celebration to the table.

The combination of creamy coconut, bright lime, and savory seafood creates a dish that feels luxurious yet relaxed—perfect for slow dinners or weekend feasts.

Japanese Miso Seafood Soup

This Japanese-inspired seafood soup is light yet deeply umami-rich, thanks to the miso paste and dashi broth.

It’s a clean and comforting soup filled with delicate seafood like scallops, shrimp, and white fish.

The addition of tofu and seaweed adds body and nutritional balance, making it both soothing and satisfying.

Ingredients:

• 4 cups dashi or seafood broth
• 3 tablespoons white or yellow miso paste
• 1/2 block firm tofu, cubed
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops or firm white fish
• 1 sheet nori (seaweed), sliced into strips
• 2 green onions, sliced
• Soy sauce to taste

Instructions:

1. Bring dashi to a gentle simmer in a pot. Dissolve miso paste in a ladle of broth and stir back into the pot.
2. Add tofu and seafood. Cook gently for 5–7 minutes, until shrimp and fish are just cooked.
3. Stir in nori and a dash of soy sauce.
4. Garnish with sliced green onions and serve warm.

This soup offers the delicate, clean flavors typical of Japanese cuisine. It’s a gentle yet flavorful way to enjoy seafood and makes a wholesome meal that soothes from the inside out.

Cajun Seafood Gumbo

Cajun Seafood Gumbo is a deeply flavorful, spicy stew packed with Southern soul.

This Louisiana classic brings together crab, shrimp, and sometimes crawfish, all simmered in a thick roux-based broth with vegetables, spices, and rice.

It’s bold, filling, and absolutely irresistible when you want something hearty and soulful.

Ingredients:

• 1/4 cup vegetable oil
• 1/4 cup flour
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 4 cups seafood or chicken stock
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound crab meat or crawfish tails
• 1 cup okra, sliced
• Salt and pepper to taste
• Cooked white rice, for serving

Instructions:

1. Make a roux by whisking flour and oil together in a pot over medium heat until deep brown, about 10–15 minutes.
2. Add onion, bell pepper, celery, and garlic. Sauté until soft.
3. Stir in Cajun seasoning, then pour in stock and add okra. Simmer for 15–20 minutes.
4. Add shrimp and crab. Cook until seafood is tender, about 5 more minutes.
5. Serve over cooked white rice.

Cajun Seafood Gumbo is a celebration of bold Southern flavor.

The rich roux, tender seafood, and spicy depth make this dish a comfort food favorite with serious personality.

It’s a perfect way to bring a little Southern warmth to your table.

Spicy Korean Seafood Soup

This Korean seafood soup, often known as Haemul Jjigae, is a fiery and flavorful stew that features a variety of shellfish simmered in a spicy, umami-rich broth.

Anchovy stock, gochugaru (Korean chili flakes), and gochujang (Korean chili paste) give it heat and depth, while clams, mussels, shrimp, and squid bring the taste of the ocean.

It’s bold, invigorating, and perfect for spice lovers.

Ingredients:

• 5 cups anchovy or seafood stock
• 1 tablespoon vegetable oil
• 1 tablespoon gochujang (Korean chili paste)
• 2 teaspoons gochugaru (Korean chili flakes)
• 1/2 onion, sliced
• 1 zucchini, sliced
• 1 cup Napa cabbage, chopped
• 1/2 pound clams
• 1/2 pound mussels
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound squid, cleaned and cut into rings
• 2 green onions, chopped
• Salt to taste

Instructions:

1. Heat oil in a pot, then stir in gochujang and gochugaru. Cook for 1–2 minutes.
2. Add onion, zucchini, and cabbage. Stir and cook until slightly soft.
3. Pour in anchovy stock and bring to a boil. Simmer for 10 minutes.
4. Add clams, mussels, shrimp, and squid. Cook until shellfish open and seafood is done, about 5–7 minutes.
5. Sprinkle with green onions and serve hot.

Spicy Korean Seafood Soup is warming and energizing, ideal for cold days or when you’re craving bold, complex flavors.

It offers a balance of heat, sweetness, and sea essence that’s unique to Korean cooking.

Greek Kakavia

Kakavia is a traditional Greek fisherman’s soup made with the catch of the day, olive oil, and simple vegetables.

It’s one of the oldest seafood soups in the Mediterranean, treasured for its rustic, wholesome qualities.

The focus is on the freshness of the fish and olive oil, making it an elegant yet earthy meal.

Ingredients:

• 3 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 potatoes, peeled and chopped
• 2 carrots, chopped
• 4 cups water or fish stock
• 1 pound whole fish or fish fillets (like sea bass or grouper)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot. Add onion and garlic, sauté until soft.
2. Add potatoes and carrots, cook for 5 minutes.
3. Pour in water or stock. Bring to a boil, then reduce to a simmer.
4. Add the fish and cook gently until tender and flaky, about 10 minutes.
5. Stir in lemon juice, season with salt and pepper, and garnish with parsley.

Kakavia is a beautifully simple dish that celebrates the essence of the sea.

The combination of fish, olive oil, and lemon creates a refreshing and wholesome soup that feels timeless and nourishing.

Creamy Seafood Chowder

This creamy seafood chowder is a rich and hearty dish, perfect for chilly evenings.

Featuring tender shrimp, flaky white fish, and sometimes scallops or clams, it’s loaded with comforting ingredients like potatoes, cream, and herbs.

It’s thick, satisfying, and deeply flavorful—like a warm hug in a bowl.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 potatoes, peeled and diced
• 3 cups seafood stock or fish broth
• 1 cup heavy cream
• 1/2 pound white fish, cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup corn kernels (optional)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Melt butter in a pot over medium heat. Sauté onion, garlic, and celery until soft.
2. Add potatoes and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender.
3. Stir in cream and add seafood. Cook until shrimp turns pink and fish is opaque, about 5–7 minutes.
4. Add corn if using. Season with salt and pepper.
5. Garnish with fresh herbs before serving.

Creamy Seafood Chowder is indulgent and filling, making it a family favorite during colder months.

The smooth texture of the cream pairs perfectly with the briny seafood, offering a luxurious taste in every spoonful.

Spanish Sopa de Mariscos

Sopa de Mariscos is a traditional Spanish seafood soup brimming with coastal flavors.

Featuring a tomato-based broth enriched with garlic, paprika, and saffron, this rustic soup includes a medley of shellfish and fish.

It’s fragrant, warming, and ideal for serving with crusty bread or a side of rice.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• Pinch of saffron threads
• 1/2 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 4 cups seafood stock
• 1/2 pound white fish, cut into chunks
• 1/2 pound mussels, scrubbed
• 1/2 pound shrimp, peeled and deveined
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Stir in paprika and saffron. Add white wine and simmer for a few minutes.
3. Add crushed tomatoes and stock. Bring to a simmer and cook for 15 minutes.
4. Add fish, mussels, and shrimp. Cook until fish is opaque and mussels open, about 7 minutes.
5. Season to taste and garnish with parsley before serving.

Sopa de Mariscos is elegant yet approachable, with each spoonful offering a rich harmony of the sea and spice.

It’s perfect for special occasions or a comforting family meal with a Spanish twist.

Vietnamese Canh Chua Seafood

Canh Chua is a sweet and sour Vietnamese soup traditionally made with tamarind, pineapple, tomatoes, and herbs.

This seafood version features shrimp and fish simmered in a tangy broth that’s light, aromatic, and refreshing.

Fresh herbs and vegetables bring brightness and balance to this delightful dish.

Ingredients:

• 4 cups water or seafood broth
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup pineapple chunks
• 2 tomatoes, cut into wedges
• 1/2 pound white fish fillets
• 1/2 pound shrimp, peeled and deveined
• 1 cup bean sprouts
• Fresh Thai basil and cilantro
• Optional: okra or celery, sliced

Instructions:

1. In a pot, bring broth to a simmer. Stir in tamarind paste, fish sauce, and sugar.
2. Add pineapple, tomatoes, and optional vegetables. Cook until softened, about 5–7 minutes.
3. Add shrimp and fish. Simmer gently until cooked through, about 4–5 minutes.
4. Add bean sprouts and remove from heat.
5. Garnish with Thai basil and cilantro. Serve hot.

Canh Chua Seafood is a vibrant and healthy soup that balances savory, sweet, and sour notes.

It’s a perfect light meal or a starter that wakes up the palate with every spoonful.

Portuguese Caldeirada

Caldeirada is a traditional Portuguese fisherman’s stew that highlights the variety and richness of local seafood.

This rustic soup combines fish, shrimp, and sometimes clams with potatoes, onions, and peppers, all simmered in a tomato-wine broth.

It’s humble, hearty, and full of depth and tradition.

Ingredients:

• 3 tablespoons olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1/2 cup white wine
• 2 cups fish stock
• 2 potatoes, sliced
• 1/2 pound white fish (like monkfish or cod), cut into pieces
• 1/2 pound shrimp
• Salt and pepper to taste
• Fresh cilantro or parsley

Instructions:

1. In a large pot, heat olive oil. Sauté onion, bell pepper, and garlic until soft.
2. Add tomatoes and cook for a few minutes. Pour in white wine and reduce slightly.
3. Add fish stock and potatoes. Simmer until potatoes are nearly tender.
4. Gently add fish and shrimp. Cook until seafood is just done, about 5–7 minutes.
5. Season and garnish with fresh herbs before serving.

Caldeirada is a dish of comfort and character, deeply tied to coastal Portuguese cuisine.

Its combination of land and sea ingredients makes it nourishing and satisfying—a true taste of tradition in every bite.

Caribbean Fish Soup

Caribbean Fish Soup is a bold and aromatic dish that captures the essence of island cooking.

Built on layers of flavor from herbs, hot peppers, and vegetables, it typically features white fish simmered with sweet potatoes or plantains in a mildly spicy broth.

This soup is both comforting and energizing, ideal for a flavorful dinner or weekend treat.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, whole (for flavor, not heat)
• 1 bell pepper, chopped
• 2 sprigs thyme
• 1 cup diced sweet potato
• 4 cups fish or vegetable broth
• 1/2 pound white fish (like snapper), cut into chunks
• 1/2 cup coconut milk
• Salt and pepper to taste
• Juice of 1 lime
• Chopped green onions for garnish

Instructions:

1. Heat coconut oil in a large pot. Sauté onion, garlic, and bell pepper until softened.
2. Add whole Scotch bonnet, thyme, and sweet potato. Stir and cook for 5 minutes.
3. Pour in broth and bring to a simmer. Cook until sweet potatoes are tender.
4. Add fish and coconut milk. Simmer gently for 7–10 minutes.
5. Remove Scotch bonnet, season with salt, pepper, and lime juice. Garnish with green onions.

This Caribbean Fish Soup is a vibrant blend of heat, sweetness, and fresh herbs.

It’s an energizing and soul-warming dish that’s full of tropical flair, perfect for adding something exciting to your seafood rotation.

French Bouillabaisse

Bouillabaisse is a classic French seafood soup from the coast of Provence, traditionally made with multiple types of fish, shellfish, and a saffron-laced broth.

It’s elegant and fragrant, often served with crusty bread and a garlicky rouille. This dish is the epitome of coastal French cuisine—refined, rich, and deeply flavorful.

Ingredients:

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 leeks, white part only, sliced
• 3 garlic cloves, minced
• 1/2 teaspoon saffron threads
• 1/2 teaspoon orange zest
• 1/2 cup dry white wine
• 4 cups fish stock
• 1 can (14 oz) diced tomatoes
• 1/2 pound firm white fish (monkfish or cod)
• 1/2 pound mussels
• 1/2 pound shrimp
• Salt and pepper to taste
• Fresh parsley

Instructions:

1. Heat olive oil in a large pot. Sauté onion, leeks, and garlic until soft.
2. Add saffron and orange zest. Stir in white wine and reduce slightly.
3. Add stock and tomatoes. Simmer for 15 minutes.
4. Add fish, mussels, and shrimp. Cook until seafood is done and mussels open.
5. Season with salt and pepper, garnish with parsley, and serve with bread and rouille if desired.

Bouillabaisse is more than just soup—it’s a luxurious seafood experience.

The saffron and citrus notes elevate the broth, creating a fine-dining quality dish that’s deeply satisfying and perfect for entertaining.

New England Fish Chowder

New England Fish Chowder is a creamy, hearty soup made with tender chunks of white fish, potatoes, onions, and cream.

impler than clam chowder but just as comforting, this coastal favorite is perfect for chilly evenings.

It’s classic American comfort food, rich in flavor and history.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 potatoes, peeled and diced
• 3 cups fish stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 pound cod or haddock, cut into pieces
• 1 cup whole milk or cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a soup pot, melt butter and sauté onions until translucent.
2. Add potatoes, stock, bay leaf, and thyme. Simmer until potatoes are tender.
3. Add fish and cook gently until it flakes easily.
4. Stir in milk or cream and heat through, but do not boil.
5. Season to taste and sprinkle with fresh parsley before serving.

New England Fish Chowder is creamy, comforting, and deeply nostalgic.

Its straightforward ingredients and timeless flavor make it a dependable favorite for any seafood lover looking for a taste of the Northeast coast.

Filipino Sinigang na Hipon

Sinigang na Hipon is a Filipino sour soup made with shrimp and vegetables simmered in a tangy tamarind-based broth.

It’s light, bright, and refreshing—often served with rice for a complete and satisfying meal.

The sourness is perfectly balanced by the natural sweetness of shrimp and the subtle earthiness of local vegetables.

Ingredients:

• 6 cups water
• 1/2 pound shrimp, peeled with tails intact
• 1 medium tomato, quartered
• 1 onion, quartered
• 1 radish, sliced
• 1 cup green beans
• 1 cup water spinach or bok choy
• 2 tablespoons tamarind paste or powder (adjust to taste)
• Fish sauce and ground black pepper to taste
• Green chili (optional)

Instructions:

1. In a pot, bring water to a boil. Add tomato and onion; simmer until softened.
2. Stir in tamarind paste or powder. Add radish and green beans; cook until tender.
3. Add shrimp and cook until they turn pink and opaque.
4. Add leafy greens, cook for another minute, and season with fish sauce and pepper.
5. Serve hot with rice and optional green chili for extra heat.

Sinigang na Hipon is the ultimate comfort soup in the Philippines.

Its tangy broth and fresh vegetables make it a flavorful, nourishing option that’s especially soothing on rainy days or whenever you need a zesty pick-me-up.

Italian Zuppa di Pesce

Zuppa di Pesce is a rustic Italian seafood soup brimming with tomatoes, garlic, and a variety of shellfish.

Originating from coastal regions, it’s traditionally made with whatever the fishermen caught that day.

It’s aromatic, hearty, and best enjoyed with toasted bread or pasta to soak up the delicious broth.

Ingredients:

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 4 cups seafood or fish stock
• 1/2 pound clams or mussels
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound firm white fish, cut into chunks
• Salt and pepper to taste
• Chopped basil or parsley

Instructions:

1. Heat olive oil in a pot. Sauté garlic and red pepper flakes until fragrant.
2. Pour in wine and let it reduce slightly. Add crushed tomatoes and stock; simmer 10–15 minutes.
3. Add clams or mussels and cook until shells open.
4. Add shrimp and fish; simmer until cooked through.
5. Season with salt, pepper, and garnish with herbs. Serve with crusty bread.

Zuppa di Pesce is a celebration of the sea, rustic and comforting with every bite.

Its rich tomato base and mix of seafood create a soul-satisfying soup that’s both nourishing and deeply flavorful.

Malaysian Seafood Laksa

Laksa is a bold and spicy noodle soup from Malaysia, combining coconut milk, curry paste, and seafood for a flavor-packed meal.

This version includes shrimp, fish cakes, and rice noodles in a creamy, spicy broth.

It’s rich, aromatic, and layered with Southeast Asian flavor that excites the palate.

Ingredients:

• 1 tablespoon vegetable oil
• 2 tablespoons laksa paste or red curry paste
• 3 cups chicken or seafood stock
• 1 cup coconut milk
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup sliced fish cakes
• 1 tablespoon fish sauce
• Juice of 1 lime
• 6 oz rice noodles, cooked
• Bean sprouts, boiled egg, fresh herbs for garnish

Instructions:

1. Heat oil in a pot. Stir in laksa paste and cook until fragrant.
2. Add stock and coconut milk. Bring to a simmer.
3. Add shrimp and fish cakes. Cook until shrimp are done.
4. Stir in fish sauce and lime juice.
5. Divide noodles into bowls, pour soup over, and garnish with sprouts, eggs, and herbs.

Malaysian Seafood Laksa is a feast in a bowl—spicy, creamy, and brimming with seafood goodness.

It’s the kind of dish that warms you up instantly and keeps you coming back for more with its exciting layers of flavor.

Indonesian Soto Seafood

Soto is a classic Indonesian soup known for its comforting broth infused with turmeric, lemongrass, and kaffir lime leaves.

This seafood version offers a vibrant twist, combining shrimp and squid with rice noodles, cabbage, and boiled eggs for a fulfilling, aromatic bowl that’s as warming as it is refreshing.

Ingredients:

• 2 tablespoons oil
• 3 cloves garlic, minced
• 1 teaspoon turmeric powder
• 2 lemongrass stalks, bruised
• 4 kaffir lime leaves
• 1/2 onion, chopped
• 4 cups seafood or chicken broth
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound squid, sliced into rings
• 2 cups shredded cabbage
• 6 oz rice noodles, cooked
• 2 boiled eggs, halved
• Salt, pepper, and lime juice to taste
• Fried shallots and cilantro for garnish

Instructions:

1. Heat oil in a pot. Sauté garlic, onion, turmeric, lemongrass, and lime leaves until fragrant.
2. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Add shrimp and squid. Cook until just tender, about 5 minutes.
4. Add cabbage and season with salt, pepper, and lime juice.
5. To serve, place noodles in bowls, pour soup over, and top with egg, shallots, and cilantro.

Soto Seafood is bursting with Southeast Asian character—bright, earthy, and deeply satisfying.

It’s a soul-soothing bowl that blends spice, citrus, and seafood into a beautifully balanced meal.

Moroccan Harira with Seafood

Traditionally a lamb-based dish, this seafood twist on Moroccan Harira retains the warming spices and tomato-lentil base but incorporates shrimp and white fish for a lighter, coastal version.

With cumin, cinnamon, and fresh herbs, this aromatic soup is perfect for both breaking a fast or enjoying as a hearty lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 cup red lentils
• 1 can (14 oz) diced tomatoes
• 4 cups seafood or vegetable broth
• 1/2 pound shrimp
• 1/2 pound white fish, cut into chunks
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro and parsley for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft. Add spices and stir for 1 minute.
2. Add lentils, tomatoes, and broth. Simmer for 20 minutes until lentils are tender.
3. Add shrimp and fish. Simmer for another 5–7 minutes until seafood is cooked through.
4. Stir in lemon juice, adjust seasoning, and garnish with herbs.

Seafood Harira blends Moroccan spices with the clean taste of the sea.

It’s filling, fragrant, and exotic—ideal for when you want a soup that’s both comforting and globally inspired.

Thai Tom Yum Talay

Tom Yum Talay is a famous Thai hot and sour seafood soup known for its bold, unmistakable flavor.

Lemongrass, galangal, lime, and chili create a fiery broth that enhances the sweet brininess of shrimp, squid, and mussels.

It’s a dynamic dish that’s both light and full of impact.

Ingredients:

• 4 cups water or seafood broth
• 2 stalks lemongrass, sliced and bruised
• 3 slices galangal or ginger
• 3 kaffir lime leaves, torn
• 2 Thai chilies, smashed (adjust to taste)
• 1 cup mushrooms, halved
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound squid, sliced
• 1/2 pound mussels
• 2 tablespoons fish sauce
• Juice of 2 limes
• Fresh cilantro for garnish

Instructions:

1. Bring broth to a boil. Add lemongrass, galangal, lime leaves, and chilies. Simmer 10 minutes.
2. Add mushrooms and seafood. Simmer until shrimp is pink and mussels open, about 5–6 minutes.
3. Stir in fish sauce and lime juice.
4. Garnish with cilantro and serve hot.

Tom Yum Talay is bold, spicy, and deeply aromatic—a Thai classic that refreshes the palate and awakens the senses.

Each bite offers a punch of citrus, heat, and umami that keeps you coming back for more.

African Fish Pepper Soup

African Fish Pepper Soup is a bold, spicy, and aromatic dish common in West African cuisine.

Made with whole or chopped fish and a fiery blend of spices like calabash nutmeg, chili, and ginger, it’s traditionally served as a healing, comforting soup.

Light yet deeply flavorful, it’s perfect for cold evenings or when you want something warming and restorative.

Ingredients:

• 1 whole tilapia or 1 lb catfish, cleaned and cut into chunks
• 1 small onion, blended
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 Scotch bonnet or chili, blended
• 1 teaspoon ground crayfish (optional)
• 1 teaspoon ground calabash nutmeg (ehuru)
• 4 cups water
• Salt and seasoning cubes to taste
• Fresh basil or scent leaves for garnish

Instructions:

1. Add fish to a pot with onion, garlic, ginger, chili, and all spices.
2. Pour in water and bring to a gentle boil.
3. Simmer on medium heat for 15–20 minutes, or until fish is fully cooked and tender.
4. Adjust seasoning, then garnish with fresh basil or scent leaves.
5. Serve hot, with rice or plantains if desired.

African Fish Pepper Soup is invigorating, deeply spiced, and full of character.

The bold broth, combined with tender fish and fragrant herbs, creates a dish that’s both comforting and exciting—perfect for when you need a hearty pick-me-up.

Chinese Hot and Sour Seafood Soup

This Chinese-style seafood soup balances a tangy vinegar base with just the right amount of heat from white pepper and chili.

Seafood like shrimp and squid complement mushrooms, tofu, and bamboo shoots, creating a satisfying and protein-packed soup that’s both zesty and soul-warming.

Ingredients:

• 1 tablespoon oil
• 2 cloves garlic, minced
• 1-inch ginger, sliced
• 1/2 cup sliced mushrooms
• 1/2 cup bamboo shoots
• 1/2 block firm tofu, sliced
• 4 cups seafood or chicken stock
• 1/2 pound shrimp
• 1/2 pound squid rings
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with water
• Beaten egg (optional)
• Green onions for garnish

Instructions:

1. Heat oil in a pot. Add garlic, ginger, mushrooms, and bamboo shoots. Stir-fry for a few minutes.
2. Pour in the stock, add tofu, and bring to a simmer.
3. Add shrimp and squid. Cook until tender.
4. Stir in soy sauce, vinegar, and white pepper.
5. Thicken with cornstarch mixture. Drizzle in beaten egg while stirring, if using.
6. Garnish with green onions and serve.

Chinese Hot and Sour Seafood Soup offers a powerful contrast of flavors and textures.

The sour, savory, and spicy broth keeps things exciting, while the tofu and seafood make it filling without being heavy.

A comforting classic with an ocean twist.

Creamy Tomato Seafood Bisque

This rich and velvety bisque brings together the sweetness of ripe tomatoes and the brininess of fresh seafood.

Cream, herbs, and a touch of white wine elevate the dish into a sophisticated yet easy-to-make soup that’s perfect for cozy nights or elegant dinners.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 3 cups seafood stock
• 1/2 cup heavy cream
• 1/2 pound shrimp
• 1/2 pound lump crab or white fish
• Salt and pepper to taste
• Fresh basil or thyme for garnish

Instructions:

1. In a pot, melt butter and sauté onion and garlic until soft.
2. Stir in tomato paste, then add white wine. Simmer to reduce.
3. Add crushed tomatoes and seafood stock. Simmer for 15 minutes.
4. Add seafood and cook until just done.
5. Stir in cream, season, and blend part of the soup for a smoother texture if desired.
6. Garnish with herbs and serve hot.

Creamy Tomato Seafood Bisque is indulgent, comforting, and bursting with layered flavor.

The combination of tomato richness and ocean-fresh seafood makes this bisque both familiar and luxurious—perfect for when you want something satisfying yet special.

Conclusion

Seafood soup is more than just a meal—it’s a sensory journey across coastal cuisines. With just a few simple ingredients, you can recreate the flavors of faraway shores or rediscover a hometown favorite. Let these 25+ seafood soup recipes inspire you to explore, experiment, and savor every spoonful. Adventure starts in your kitchen.