Australian Sweet Seafood Soup Recipe- Australian Special
Australian Sweet Seafood Soup is a deliciously comforting seafood chowder featuring plump scallops, juicy shrimp, and tender clams in a creamy broth enriched with sweet potatoes. Drawing on rich Australian flavour profiles, this soup balances sweetness from the potatoes with the ocean’s brininess, all wrapped in a smooth cream base. Perfect for chilly evenings or anytime you crave something soothing, this recipe transforms simple ingredients into a heart-warming bowl that feels like a hug in every spoonful.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Soup Base:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon fresh ginger, grated (optional)
- 1/2 teaspoon chili flakes (optional, for mild heat)
For the Seafood:
- 200g prawns, peeled and deveined
- 150g scallops
- 200g firm white fish (e.g., snapper or cod), cut into chunks
- 100g squid rings (optional)
For the Soup:
- 2 cups seafood or chicken stock
- 1 cup coconut milk or fresh cream
- 1/2 cup sweet corn kernels (fresh or canned)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar (adjust to taste)
- Juice of 1/2 lime or lemon
For Garnish (optional):
- Chopped fresh coriander or parsley
- Lime wedges
- Cracked black pepper
Prepare the Soup Base:
Heat olive oil or butter in a large pot over medium heat.
Add chopped onion, garlic, and ginger. Sauté until soft and fragrant (about 3-4 minutes).
Stir in chili flakes if using.
Cook the Soup:
Pour in seafood or chicken stock and bring to a gentle simmer.
Add corn kernels, soy sauce, fish sauce, and brown sugar. Stir well.
Let it simmer for 5-7 minutes to develop flavor.
Add the Seafood:
Add fish chunks first, cooking for 2-3 minutes.
Then add prawns, scallops, and squid (if using). Simmer for another 3-5 minutes until all seafood is just cooked and tender.
Pour in coconut milk or cream and stir to combine.
Simmer gently (don’t boil) for 2 more minutes.
Finish & Serve:
Squeeze in lime or lemon juice to brighten the flavors.
Taste and adjust seasoning (more fish sauce, sugar, or lime juice if needed).
Serve hot in bowls, garnished with coriander, cracked pepper, and lime wedges.
Recipe Notes :
Seafood Cooking Time: Add scallops and shrimp later in the cooking process; overcooking makes them rubbery.
Broth Richness: Use both milk and light cream for a richer broth. Simmer gently so the dairy doesn’t curdle.
Cream Substitution: For a lighter version, replace cream with a non-dairy alternative like coconut cream or oat cream.
Herb Garnish: Fresh chives or thyme add a burst of freshness just before serving.
Serving Suggestions: Pair with crusty bread for dipping, or serve over steamed rice to make it more filling.
