Best 6 Asian Coconut Fish Chowder Recipes

Indulge in a culinary journey of flavors with our Asian Coconut Fish Chowder, a delectable dish that harmoniously blends the richness of coconut milk with the freshness of fish and an array of aromatic spices. This hearty and comforting chowder is a symphony of diverse flavors, textures, and aromas, sure to tantalize your taste buds. Dive into a world of culinary delight as we explore the depths of this exceptional recipe, brimming with the goodness of coconut, fish, and an array of vibrant ingredients. Let your senses embark on an unforgettable adventure with our Asian Coconut Fish Chowder.

In addition to the main recipe, this article offers a delightful collection of complementary recipes that elevate your culinary experience. Discover the tantalizing flavors of our Asian-inspired dishes, ranging from appetizers to main courses and delectable desserts. Treat your palate to the vibrant medley of our Asian Chicken Lettuce Wraps, where succulent chicken mingles with crisp lettuce and a burst of Asian flavors. Embark on a taste sensation with our aromatic Asian Beef Noodle Soup, a nourishing broth brimming with tender beef and an array of Asian herbs and spices. Satisfy your sweet cravings with our irresistible Asian Coconut Tapioca Pudding, a creamy and indulgent dessert that harmonizes the richness of coconut with the delicate sweetness of tapioca.

Here are our top 6 tried and tested recipes!

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

COCONUT COD CHOWDER

Coconut Cod Chowder image

This herb-laced chowder gets its silky texture and nutty flavor from coconut milk, a plant-based substitute for the more traditional heavy cream used in many chowders. Cannellini beans are a protein-rich swap for potatoes that offer a creamy, satisfying bite.

Provided by Justin Chapple

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil
3 stalks celery, sliced
1 onion, finely chopped
3 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
Two 8-ounce bottles clam juice (see Cook's Note)
One 15-ounce can coconut milk
1 1/4 pounds cod fillet, cut into 1 1/2-inch chunks
One 15-ounce can cannellini beans, rinsed and drained
1 cup yellow or gold grape tomatoes, halved
2 tablespoons fresh lemon juice
1/3 cup finely chopped fresh dill, plus more for garnish
1/3 cup finely chopped fresh parsley, plus more for garnish
1/3 cup thinly sliced scallions, plus more for garnish
Crushed red pepper flakes, for serving, optional

Steps:

Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.

BASS WITH HERBED RICE AND COCONUT-VEGETABLE CHOWDER

Bass with Herbed Rice and Coconut-Vegetable Chowder image

Happy restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired dish.

Categories Fish Herb Potato Rice Low Fat High Fiber Dinner Sweet Potato/Yam Breadcrumbs Bon Appétit Pescatarian

Yield Makes 6 servings

Number Of Ingredients 30

Ingredients

Chowder:
1 tablespoon vegetable oil
3/4 cup chopped onion
3 makrut lime leaves
3 large fresh basil leaves
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped jalapeño chile with seeds
1 garlic clove, crushed
3 cups canned unsweetened coconut milk
2 cups vegetable broth
1 15.2-ounce bottle fresh carrot juice
1/4 cup finely chopped palm sugar
or (packed) dark brown sugar
2 tablespoons fish sauce
2 1/2 cups 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound)
2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise
2 cups stringless sugar snap peas, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch cubes
1 large carrot, peeled, cut into matchstick-size strips
Fish:
1 cup all purpose flour
1/2 cup water
1 large egg
2 cups panko (Japanese breadcrumbs)
6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets
Vegetable oil (for frying)
Herbed Rice, warm
Fresh basil sprigs and/or arugula (for garnish)
Lime wedges
Ingredient info: Makrut lime leaves are leaves of the makrut lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf. Canned unsweetened coconut milk, fish sauce, and panko are available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

For chowder:
Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 4 cups.
Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.
Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.
For fish:
Place flour in shallow bowl. Combine 1/2 cup water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.
Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in center, about 3 minutes per side.

COCONUT FISH CHOWDER

Coconut Fish Chowder image

Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream of coconut. Reduced-fat coconut milk contains thickeners and other additives; it's best to use small amounts of regular coconut milk instead.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
1/4 teaspoon red-pepper flakes
1/2 teaspoon coarse salt
1 1/2 cups water
1 package (10 ounces) frozen corn kernels, thawed
1 can (13.5 ounces) cocount milk
1 pound skinless red snapper fillets
3 to 4 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
Lime wedges (optional)

Steps:

Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.
Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.
To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).
Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.

COCONUT FISH CHOWDER

Coconut Fish Chowder image

Categories Fish Coconut Simmer

Yield serves 6

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
1 small onion, cut into very thin wedges
2 garlic cloves, finely chopped
4 fresh or frozen kaffir lime leaves
2 cups homemade or frozen fish stock
6 ounces baby potatoes, cut into 1/2-inch chunks
2 stalks celery, thinly sliced on the bias
1/4 pound green beans, stem ends trimmed, cut into 1 1/2-inch lengths
1 1-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
3 cups unsweetened coconut milk
1 pound cod fillets, cut into large chunks
Coarse salt and freshly ground pepper
1/2 bunch fresh chives, cut into 1 1/2-inch lengths, for garnish
6 tablespoons freshly grated or desiccated coconut, for garnish

Steps:

Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

ASIAN COCONUT FISH CHOWDER

Asian Coconut Fish Chowder image

Coconut milk adds a soft, nutty taste to this Asian fish chowder, while also thickening it. When cooking with coconut milk or cream, don't let the liquid boil or it may curdle or separate.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
1 small onion, cut into very thin wedges
2 garlic cloves, finely chopped
4 fresh or frozen kaffir lime leaves
2 cups homemade or frozen fish stock
6 ounces baby potatoes, cut into 1/2-inch chunks
2 stalks celery, thinly sliced on the bias
1/4 pound green beans, stem ends trimmed, cut into 1 1/2-inch lengths
1 one-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
3 cups unsweetened coconut milk
1 pound cod fillets, cut into large chunks
Coarse salt and freshly ground pepper
1/2 bunch fresh chives, cut into 1 1/2-inch lengths, for garnish
6 tablespoons freshly grated or desiccated coconut, for garnish

Steps:

Heat butter in a large saucepan or small stockpot over medium heat. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and lime leaves; cook 1 minute. Add fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
Reduce heat to low. Add coconut milk, and bring almost to a simmer. Add fish; without stirring, simmer until the fish is opaque and vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

Tips:

Choose the right fish: Firm-fleshed fish like cod, halibut, or salmon work best in chowder. Avoid delicate fish like tilapia or sole, as they may fall apart during cooking.
Use fresh, high-quality ingredients: The better the ingredients, the better the chowder will taste. Look for fresh fish, vegetables, and herbs.
Don't skimp on the coconut milk: Coconut milk is what gives this chowder its rich, creamy flavor. Use full-fat coconut milk for the best results.
Season to taste: Taste the chowder as you go and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
Serve immediately: Chowder is best served hot and fresh. If you need to make it ahead of time, store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat over low heat until warmed through.

Conclusion:

This Asian coconut fish chowder is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of coconut milk, lemongrass, and ginger gives this chowder a unique and flavorful taste that is sure to please everyone at the table. So next time you're looking for a new and exciting chowder recipe, give this one a try. You won't be disappointed!