Skip to content Skip to sidebar Skip to footer
Home / mussel / recipe / soup / thai

Thai Mussel Soup Recipe

Post a Comment
Table of Contents [Show]

Pin on Thai Curries
Pin on Thai Curries from www.pinterest.fr

Description

Thai mussel soup is a delicious and comforting dish that is perfect for a cold winter day. It is a flavorful soup that combines the sweetness of coconut milk with the tanginess of lime juice and the spiciness of red curry paste. The soup is filled with plump and juicy mussels, which add a delightful seafood flavor to the dish.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

  • 2 pounds of fresh mussels
  • 1 tablespoon of red curry paste
  • 1 can of coconut milk
  • 1 tablespoon of fish sauce
  • 1 tablespoon of sugar
  • 1 lime, juiced
  • 1/2 cup of chopped cilantro
  • 3 cloves of garlic, minced
  • 1 red chili pepper, sliced
  • 1 tablespoon of vegetable oil
  • 2 cups of chicken or vegetable broth

Equipment

  • A large pot or dutch oven
  • A colander or strainer
  • A wooden spoon
  • A knife and cutting board

Method

  1. Start by cleaning the mussels. Rinse them under cold running water and scrub them with a brush to remove any dirt or debris. Discard any mussels that are open or do not close when tapped.
  2. In a large pot or dutch oven, heat the vegetable oil over medium heat. Add the garlic and chili pepper and sauté for 1-2 minutes until fragrant.
  3. Add the red curry paste to the pot and stir to combine with the garlic and chili pepper. Cook for another minute until the curry paste is heated through.
  4. Pour in the chicken or vegetable broth and add the fish sauce and sugar. Stir to combine and bring the soup to a boil.
  5. Add the mussels to the pot and cover with a lid. Cook for 5-7 minutes until the mussels have opened up.
  6. Using a slotted spoon, remove the mussels from the pot and place them in a colander or strainer. Discard any mussels that did not open up.
  7. Add the coconut milk and lime juice to the soup and stir to combine. Bring the soup back to a boil and let it cook for another 3-5 minutes.
  8. Divide the mussels into bowls and ladle the soup over them. Garnish with chopped cilantro and serve hot.

Notes

If you cannot find fresh mussels, you can use frozen or canned mussels instead. Just make sure to adjust the cooking time accordingly.

Nutrition Info

This recipe serves 4 people. Each serving contains approximately:
  • Calories: 350
  • Protein: 23g
  • Fat: 19g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Sugar: 7g
  • Sodium: 900mg

Recipes FAQ

Can I use other types of seafood in this soup?

Yes, you can substitute the mussels with clams, shrimp, or any other type of seafood that you like.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and reheat it when you are ready to serve. However, the mussels are best served fresh, so you may want to cook them just before serving.

Can I make this soup vegetarian?

Yes, you can use vegetable broth instead of chicken broth and omit the fish sauce. You can also add tofu or other vegetarian protein sources to the soup.

Recipe Tips

  • Make sure to discard any mussels that do not open up during cooking.
  • Adjust the amount of red curry paste and chili pepper to your liking for more or less spiciness.
  • Serve the soup with crusty bread or steamed rice for a more filling meal.

Post a Comment for "Thai Mussel Soup Recipe"