Thai Coconut Soup with Shrimp and Mussels

img_7958

Serves 4

Not Red Curry Paste:

INGREDIENTs:

1/8 cup garlic, peeled and quartered

1/4 cup shallots, peeled and quartered

1/4 tsp salt

1/4 tsp pepper

1/2 TB fresh ginger, peeled and quartered

METHOD:

Process in a small food processor until smooth.

Thai Coconut Soup With Shrimp and Mussels

INGREDIENTS:

2 pound shrimp

3 pounds of live muscles

2 TB coconut oil

4 cloves of garlic, minced

4 stalks of lemongrass

2 thumb size piece of ginger, peeeled and minced

1 bunch of cilantro, trimmed and chopped

Juice of 1 lime

4 kafir lime leaves, rolled like a cigar, slice and cut in half

2 green onions, sliced,  white parts separated from green parts

4 TB Not Red Curry Paste (recipe above)

2 cans Coconut milk

METHOD:

Set out a large stock pot

Peel the shrimp and set them aside, keeping cool.

Clean muscles by brushing them under running water with a toothpaste or seafood brush. Pull off beards. Put Mussels aside, keeping cool. If you find any Mussels that are open, tap them on the side of the sink. If they don’t close throw them away. Any dead Mussels can make your whole soup taste bad.

Prepare lemongrass by peel away outer layers until you reach the white part. Mince the white part about a quarter of the way up the stalk. Toss the rest of the stalk in the stock pot.

Add minced coconut oil, lemongrass, garlic, lime leaf, white parts of green onion and ginger to a small saucepan and set to medium heat. Sauté 1-2 minutes until fragrant. Add “not red” curry paste and cook another minute of two. Add all these herbs to the stockpot.

Add coconut milk to the stockpot and 2 cups of water and turn the pot on medium heat. Do not let the broth boil. Stir in 1/2 of your lime juice and 1/2 of your cilantro. Taste the broth, adding salt and pepper to taste.

Add shrimp and Mussels and cook about 5 minutes covered until Shrimp are opaque and Mussels have opened.

Remove lemongrass stalks. Add remaining lime juice, cilantro and green parts of your green onion. Taste Soup and adjust seasoning.

I like to serve this in shallow bowls and then spoon the rest in to a large bowl to put on the table.img_7718

 

 

 

Sent from my IPad

Advertisements

3 thoughts on “Thai Coconut Soup with Shrimp and Mussels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s