7 Fish Soup Recipe: One-Pot Seafood Symphony With Fragrant Lemongrass and Galangal

This 7 fish soup recipe transforms a simple one-pot into a fragrant, aromatic seafood symphony that rivals restaurant-quality broths. The secret lies in balancing lemongrass and galangal—two roots that infuse the broth with bright, citrusy depth while keeping the flavors complex and inviting. I developed this recipe after years of experimenting with Southeast Asian-inspired soups, and it consistently delivers a harmonious blend of textures and flavors that make every spoonful satisfying.

The beauty of this recipe is its adaptability—whether you're using cod, shrimp, squid, or a mix, the broth absorbs their flavors while remaining light and fragrant. Aromatics like ginger, garlic, and kaffir lime leaves build the foundation, while chili and fish sauce add the perfect balance of heat and umami.

The one-pot method ensures minimal cleanup while maximizing flavor infusion, making it ideal for both weeknight dinners and special occasions.

By the time you finish, you'll have a steaming bowl of golden broth dotted with tender fish, aromatic herbs, and vibrant vegetables—each bite delivering layers of flavor that feel both comforting and refined.

The lemongrass and galangal create a signature aroma that lingers, while the fish remains tender and flavorful, never overpowering the delicate broth. This is the kind of soup that turns a simple meal into an experience.

Serve with steamed jasmine rice or crusty bread to soak up every drop of that fragrant broth. The recipe scales effortlessly, so you can easily double it for a crowd or save leftovers for another day—though I doubt you'll have any. Let's get started on this seafood masterpiece.

Ingredients for 7 fish soup

The aromatic roots and seafood create a symphony of flavors in this fragrant one-pot.

Galangal and lemongrass are the soul of this soup. Find fresh galangal at Asian markets—it looks like ginger but has a citrusy kick. If you can't find it, extra ginger plus a splash of lime juice works in a pinch. The Red Boat fish sauce is non-negotiable for authentic umami, but any good quality brand will do. For the fish, cod or snapper stays tender, but any mild white fish works. Shrimp and squid add texture—buy them fresh or frozen (thaw overnight in the fridge).

No galangal? Double the ginger and add 1 tsp lime zest. Short on kaffir lime leaves? Substitute 1 tbsp lime juice plus 1 tsp lime zest. The coconut milk can be light or full-fat—full-fat gives richer flavor. For extra depth, add a pinch of sugar to balance the acidity. If using frozen seafood, thaw in cold water to preserve texture. The broth should be fragrant but not overpowering—adjust salt gradually.

This soup tastes even better the next day as flavors meld. Store in the fridge for 3-4 days or freeze for 3 months. The broth thickens when chilled—stir in a splash of water when reheating. Serve with jasmine rice to soak up every drop. I always make a double batch—leftovers make perfect lunches. Garnish with fresh cilantro and a squeeze of lime before serving.

Step-by-step instructions for one-pot seafood symphony

This fragrant, aromatic soup comes together in one pot with minimal cleanup—just follow these simple steps.

Heat the 2 tablespoons vegetable oil in a large pot over medium heat. Add the 3 inches peeled and sliced galangal root, 3 whole lemongrass stalks cut into 2-inch pieces, and 1.5 inches peeled and sliced fresh ginger. Sauté for 3-4 minutes until the galangal and ginger become fragrant and slightly softened.

Next, add the 6 cloves minced garlic and 4 whole kaffir lime leaves torn into pieces. Stir for 30 seconds until the garlic is golden and aromatic—this is where all the magic begins. The galangal and lemongrass will infuse the oil with their distinct flavors, creating the perfect aromatic base for your soup.

Reduce the heat to medium-low and stir in the 1 tablespoon chili paste. Let it cook for 1 minute until the paste is fully incorporated and the oil begins to bubble gently. Add the 1 can coconut milk and stir well to combine.

Bring the mixture to a gentle simmer, then add the 2 tablespoons fish sauce, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Let it simmer for 5 minutes to allow the flavors to meld together. You'll notice the soup develop a rich, creamy texture with a subtle spicy depth—this is your flavor foundation.

Add the 0.5 lb shrimp and 0.5 lb sliced squid to the pot. Gently stir to coat them in the coconut milk mixture. Let the soup simmer for 3-4 minutes until the shrimp turn opaque and the squid becomes tender but still holds its shape.

Carefully add the 1.5 lb white fish fillets (cod or snapper preferred) to the pot. Simmer gently for 4-5 minutes until the fish is just cooked through and flakes easily with a fork. Avoid overcooking—the fish should remain tender and moist. The seafood should be fully integrated into the soup, creating a harmonious blend of textures and flavors.

Remove the pot from heat and stir in the 1 tablespoon freshly squeezed lime juice. This brightens the flavors and balances the richness of the coconut milk. Taste and adjust the seasoning if needed—you might want to add a bit more fish sauce for saltiness or a pinch of chili paste for heat.

Ladle the soup into bowls, ensuring each serving gets a good portion of the aromatic broth and seafood. Garnish with additional kaffir lime leaves if desired. Serve immediately while the soup is hot, so you can enjoy every fragrant, flavorful bite in this one-pot seafood symphony.

Best sauces and condiments for this dish

Coconut Milk Creaminess

The full-fat coconut milk in this soup creates a luxurious, velvety texture that balances the bright galangal and lemongrass flavors. For extra richness, I recommend using Thai Kitchen coconut milk—it has a slightly sweeter profile that complements the seafood beautifully.

If you prefer a lighter option, use light coconut milk, but add an extra ½ teaspoon salt to compensate for the reduced fat content. 🥥

Chili Paste Heat

This recipe calls for red curry paste to add depth and warmth, but you can adjust the heat level based on your preference. For a milder version, use ½ teaspoon instead of 1 tablespoon—I’ve found Maesri brand to be the most balanced for home cooking.

If you love spice, add ½ teaspoon of chili flakes on top when serving. The paste also adds a subtle sweetness that rounds out the broth’s complexity.

Fish Sauce Umami

The Red Boat fish sauce is essential for that authentic umami punch, but don’t worry if you can’t find it—Three Crabs brand works just as well. Start with 2 tablespoons and taste as you go; you can always add more.

For a vegetarian twist, substitute with 1 tablespoon soy sauce plus 1 teaspoon mushroom powder to mimic the savory depth. The fish sauce also helps balance the coconut milk’s sweetness, creating a harmonious flavor profile. 🍶

Lime Juice Brightness

Fresh lime juice is the secret to cutting through the richness of the coconut milk and galangal. I always use Key lime for a more intense flavor, but regular limes work too.

If you’re short on time, bottled lime juice (like ReaLime) will do in a pinch—just add ½ teaspoon extra salt to compensate for the lack of acidity. A final squeeze of lime before serving elevates the dish to restaurant-quality.

Herb Garnishes

Fresh cilantro and kaffir lime leaves add a pop of color and aroma to your soup. I like to tear the kaffir lime leaves into smaller pieces and scatter them on top for a fragrant finish.

For a different twist, try Thai basil—its anise notes pair beautifully with the coconut and seafood. Garnishes not only enhance flavor but also make your soup look stunning when served. ✨

Extra Depth Boosters

For an extra layer of flavor, stir in 1 teaspoon of palm sugar while simmering to balance the acidity and add a touch of caramelization. If you’re feeling adventurous, add ½ teaspoon of shrimp paste (like Thai shrimp paste) to deepen the umami.

Both additions are optional but take this soup from good to extraordinary. The key is to taste as you go—this is where the magic happens!

Frequently asked questions