Name: Thai Seafood Coconut Curry Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Fish stock - 5 cups; Chopped lemongrass - 2 tablespoons; Grated fresh ginger - 2 tablespoons; Garlic, crushed - 5 cloves; Fish sauce, or to taste - 2 tablespoons; Ground black pepper to taste - 2 tablespoons; Sesame oil - 1 tablespoon; Onion, diced - 1 large; Thai green curry paste - 1 tablespoon; Cooked, peeled, and deveined shrimp - 1 pound; Mussel, with shell, yield after shell removed, cooked - 8 ounces; Coconut milk - 1 (13.5 ounce) can; White sugar - ½ teaspoon; Lemon, juiced - ½; Chopped fresh cilantro - 2 tablespoons

Ingredients for - Thai Seafood Coconut Curry Soup

1. Fish stock 5 cups

2. Chopped lemongrass 2 tablespoons

3. Grated fresh ginger 2 tablespoons

4. Garlic, crushed 5 cloves

5. Fish sauce, or to taste 2 tablespoons

6. Ground black pepper to taste 2 tablespoons

7. Sesame oil 1 tablespoon

8. Onion, diced 1 large

9. Thai green curry paste 1 tablespoon

10. Cooked, peeled, and deveined shrimp 1 pound

11. Mussel, with shell, yield after shell removed, cooked 8 ounces

12. Coconut milk 1 (13.5 ounce) can

13. White sugar ½ teaspoon

14. Lemon, juiced ½

15. Chopped fresh cilantro 2 tablespoons

How to cook deliciously - Thai Seafood Coconut Curry Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.