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a bowl of Vietnamese lemongrass coconut seafood soup with a spoon in bowl and linen next to the bowl
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5 from 8 votes

Vietnamese lemongrass coconut seafood soup

My Vietnamese lemongrass coconut seafood soup has a mouthwatering medley of spot prawns, mussels, and clams bathed in an aromatic and rich broth.
Prep Time10 mins
Cook Time20 mins
Course: Entree
Cuisine: Vietnamese
Servings: 4 servings
Author: Vy Tran


  • 1 pound spot prawns
  • 1 pound clams
  • 1 pound mussels
  • 2 stalks of lemongrass, pale inner green core, cut into 2 inch batons and crushed
  • 5 makrut lime leaves, crushed with the back of a knife
  • 1 1-inch ginger knobs, smashed
  • 2 shallots, chopped
  • 4 cloves of garlic, roughly chopped
  • 2 tbsps tomato paste
  • 2 cups shellfish stock / fish stock
  • 1 can coconut cream, 14 ounces
  • 2 ounces palm sugar
  • 2 tbsps fish sauce
  • 1/4 cup cilantro, chopped for serving


  • Heat oil in a large nonstick saucepan over medium heat.
  • Add lemongrass, lime leaves, ginger, shallot, and garlic and cook until they become fragrant and soft, about 3 minutes.
  • Add tomato paste, shellfish stock, coconut milk, fish sauce, and palm sugar and bring to a boil. Simmer for 10 minutes.
  • Put the prawns in the pan and cook for 2 minutes.
  • Add the mussels and clams and cook for 3 minutes with the pan covered and until the shellfish have opened. Discard any clams and mussels that didn't open.
  • Taste the broth and and adjust with additional fish sauce, sugar, or stock to your taste.
  • Transfer the seafood to serving bowls, ladle the soup in the bowl, garnish with cilantro and serve immediately.