Scallop Soup Recipe With Curry

This scallop soup recipe with curry is wonderfully warming with plenty of delicious protein. It’s comforting on a chilly evening, too.

I love scallops, but I don’t buy them often because they can get pretty pricy. However, every once in a while, I’ll pick some up just to see what deliciousness I can create when I get them back home.

Scallop Soup Recipe With Curry

Scallop Nutrition

Scallops are actually quite nutritious. They are low in fat and calories and pack plenty of protein. Three ounces of scallops have 94 calories, 0 carbs, and 1.2 grams of fat and are packed with vitamin B12, Iron, and Potassium. You’ll also get a healthy dose of selenium and other trace minerals.

However, while they are nutritious, they can also contain heavy metals, which is another reason I don’t buy them often. The level of heavy metal content will depend on where they are caught. Environment plays a big role in the level of heavy metals. Also, some people may have allergic reactions to scallops. But chances are, if you are allergic, you probably know it already.

Healthline had this to say:

“If you’re an otherwise healthy adult who is not allergic and does not need to worry about excessive heavy-metal consumption, eating scallops should be safe.” (source)

Scallop Soup Recipe With Curry

How To Make Scallop Soup

The truth is scallops can overcook very quickly. So you have to be a little careful. It becomes even easier to overcook them in soup. So that’s why the scallops are the last thing you’ll add to your pot here. Get the broth going and seasoned well, and then put the scallops in for the last few minutes of cooking. It’s a pretty easy recipe, but if you have any questions, feel free to ask in a comment below. Enjoy!

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Scallop Soup Recipe With Curry

Scallop Soup Recipe With Curry

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Course: Seafood, Soup
Cuisine: Indian, Thai
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 servings
Calories: 278kcal


  • 30 oz. canned coconut milk (no sugar added – full fat)
  • 2 cups chicken broth (no sugar added – low sodium is best)
  • 1 tbsp. curry powder
  • 2 tsp. ground turmeric
  • 2 tbsp. garlic powder
  • 1 tsp. ground ginger
  • 2 tbsp. coconut sugar
  • 1 tsp. dried cilantro
  • 2 lb. bay scallops
  • salt to taste


  • In a medium soup pot, combine the coconut milk, chicken broth and spices with a whisk and bring to a boil.
  • Cook at a medium boil for about 5 minutes, then add in the scallops.
  • Cook until the scallops are done. Time will vary by the size of your scallops. Mine was cooked in about 5 minutes.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 278kcal | Carbohydrates: 12g | Protein: 13g | Fat: 21g | Saturated Fat: 18g | Cholesterol: 22mg | Sodium: 547mg | Potassium: 486mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg

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