The other day I was putting together my weekly meal plan (yes, I actually do those) and I was stumped on what I wanted for Monday but had everything else figured out around our training and work schedules. Eventually Dwight mentioned a soup, so that was at least a direction I could go. I pretty much just stared at Pinterest for about 30 minutes trying to find a direction to go with the soup idea. I never got an inspiration from Pinterest though. I just somehow ended up landing on a thai coconut curry soup with seafood. Other than the fact that we like curries a lot, it was a random choice. Then the mussels were even that much more random since I never make them, but they are quick and I’m always trying to come up with quick healthy dinner recipes.
As a disclaimer, I did kinda wing this recipe as I went along hoping it would turn out well. Luckily for me (happy dance) with a few tweaks along the way, this coconut thai curry soup recipe turned out ridiculously good.
Ok, so this is what I did, I started with getting all my veggies together, minced, chopped, diced.
Then in went the coconut milk, stock (I used chicken but vegetable or seafood would be good too), cilantro, salt and more curry.
I let that simmer for a bit to see what all was happening with the flavors. It was ok, but that’s the thing, it was just ok. So, I decided to julienne half an onion and half a red bell pepper to put in the curry soup.
And guess what? It worked. It went from an ok soup, to a damn good soup after I let it simmer with the vegetables another 10 minutes. So, take away with this is that instead of the shallots I used at first, the recipe needs to be: onion, red bell pepper, garlic, ginger and a Thai pepper.
After letting it simmer and the flavors combine, I threw in the shrimp and mussels for a couple minutes. That’s all it takes for shrimp and mussels to cook.
Then came the aromatics like basil, cilantro, diced green onions and if that Thai pepper wasn’t hot enough, some more sliced chilis.
Couple things I think I should add.
- I used low-fat coconut milk but whole fat would be fine and probably better because, well, it’s whole fat coconut milk people..
- I used pad thai noodles but I think that the thin vermicelli noodles would actually be just as good if not a bit better depending on personal preference.
Thai Coconut Curry Soup with Mussels
- 1 can of low fat coconut milk
- 1 quart of vegetable, chicken or seafood stock
- 1/2 white or yellow onion
- 1/2 red bell pepper
- 3 cloves of garlic
- 1 thumb size knob of ginger
- 1 thai chili
- 2 tablespoons red curry paste
- 7-8 cilantro leaves
- 1 lime, juiced
- 1-2 teaspoons fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon coconut oil
- kosher salt
- 2 pound bag of mussels
- Shrimp is totally optional, but maybe 1/2 pound or so if you want
- 1 6-8 ounce box of rice noodles
- Green Onions
- Red Chili's
- Get all your ingredients and lay them out (except the seafood, keep in the fridge.)
- Make the rice noodles according to directions.
- Heat a pot to medium heat with the coconut oil. Julienne the onions and red bell pepper and then throw in the pot with a pinch of salt. Saute for 3-4 minutes. While they are sauteeing, mince the pepper and garlic. Then throw them into the pot and saute for another minutes or so. Add in 1 tablespoon red curry paste and stir.
- Then pour in the stock, coconut milk, fish sauce, soy sauce and the juice of 1 lime. Also add in the cilantro leaves. Let everything simmer for about 10 minutes or so.
- Taste the soup and adjust the seasonings to your liking: Maybe add a pinch of sugar, salt or more curry. Now throw in the mussels. Make sure they are all closed and none are open before cooking.
- In 4 bowls, place in the rice noodles and then top with the soup mixture. Top with all the accompaniments that you want.
High Fiber, Sugar Conscious, Egg Free, Peanut Free, Pork Free, Alcohol Free, No Sugar Added