Recipe information
Ingredients for - Thai Seafood Coconut Curry Soup
2. Chopped lemongrass - 2 tablespoons
10. Cooked, peeled, and deveined shrimp - 1 pound
11. Mussel, with shell, yield after shell removed, cooked - 8 ounces
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.
