Description
A delicious exotic coconut curry soup. The coconut milk adds a richness that goes well with the seafood. Serve over cellophane noodles if you desire a more substantial meal.
Ingredients
- 5 cups fish stock
- 2 tablespoons chopped lemongrass
- 2 tablespoons grated fresh ginger
- 5 cloves garlic, crushed
- 2 tablespoons fish sauce, or to taste
- ground black pepper to taste
- 1 tablespoon sesame oil
- 1 large onion, diced
- 1 tablespoon Thai green curry paste
- 1 pound cooked, peeled, and deveined shrimp
- 8 ounces Mussel, with shell, yield after shell removed, cooked
- 1 (13.5 ounce) can coconut milk
- ½ teaspoon white sugar
- ½ lemon, juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine fish stock
- lemongrass
- ginger
- 1/2 of the garlic
- 2 tablespoons fish sauce
- and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
- Meanwhile
- heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened
- about 3 minutes
- taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through
- 2 to 3 minutes.
- Add seafood mixture to broth in the large pot. Simmer together for 10 minutes
- then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4