Thai Seafood Coconut Curry Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 496 Calories

Ingredients

• ½ lemon, juiced
• ground black pepper to taste
• ½ teaspoon white sugar
• 1 large onion, diced
• 1 tablespoon sesame oil
• 2 tablespoons chopped fresh cilantro
• 5 cloves garlic, crushed
• 1 (13.5 ounce) can coconut milk
• 2 tablespoons chopped lemongrass
• 5 cups fish stock
• 2 tablespoons grated fresh ginger
• 2 tablespoons fish sauce, or to taste
• 1 tablespoon Thai green curry paste
• 1 pound cooked, peeled, and deveined shrimp
• 8 ounces Mussel, with shell, yield after shell removed, cooked

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.