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+ servings

Galangal and Coconut Seafood Stew

Course Main Dish, Soup
Cuisine Thai
Keyword lycooking, lyukum cooking lab, recipe, soup, Thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 portions



  • 2 cups shrimp stock
  • 1 stalk lemongrass
  • 2" galangal
  • 2 kaffir lime leaf
  • 1 lbs seafood assorted, cleaned
  • 2 tbsp fish sauce Red Boat Fish sauce
  • 2 tbsp lime juice
  • 2 tsp brown sugar palm
  • 1 Thai red chili pepper adjust to your taste
  • 1 1/2 cup coconut milk
  • 1/4 cup cilantro picked leaves


  • 2 oz mushrooms straw, canned or fresh
  • 2 oz cherry tomato halved

for rice

  • 1/2 cup long-grain rice
  • 3/4 cup water cold


for rice

  • Soak rice in cold water for 30 minutes.
  • Strain soaked rice. Add fresh cold water and bring to a boil. Stir, reduce the heat to min, cover and cook for 15 min. Turn off the heat and keep covered (steaming) for another 15 min.

for seafood stew

  • In a medium saucepan, bring shrimp stock to a gentle boil over medium heat. Smash the lower part of the lemongrass stalk, slice galangal, remove the stem and cut kaffir lime leaf. Add them to the simmering stock to infuse it with their flavors.
  • Strain the stock. Add fish sauce, lime juice, sugar, stemmed and de-seeded (for less heat) Thai chili pepper, and coconut milk. Bring to simmer.
  • Cook seafood in the mixture. The timing for each type of seafood is different. It also depends on size.
  • Before serving, reheat all seafood mixed with cherry tomatoes and straw mushrooms (if using) in the stock and serve garnished with fresh cilantro leaves with steamed rice.