THAI SEAFOOD COCONUT CURRY SOUP

Thai Seafood Coconut Curry Soup image

A delicious exotic coconut curry soup. The coconut milk adds a richness that goes well with the seafood. Serve over cellophane noodles if you desire a more substantial meal.

Provided by brittneyart

Time 1h5m

Yield 4

Number Of Ingredients 15

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Ingredients

5 cups fish stock
2 tablespoons chopped lemongrass
2 tablespoons grated fresh ginger
5 cloves garlic, crushed
2 tablespoons fish sauce, or to taste
ground black pepper to taste
1 tablespoon sesame oil
1 large onion, diced
1 tablespoon Thai green curry paste
1 pound cooked, peeled, and deveined shrimp
8 ounces Mussel, with shell, yield after shell removed, cooked
1 (13.5 ounce) can coconut milk
½ teaspoon white sugar
½ lemon, juiced
2 tablespoons chopped fresh cilantro

Steps:

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.
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.
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.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 14.1 g, Cholesterol 259.4 mg, Fat 30.2 g, Fiber 1.9 g, Protein 48.6 g, SaturatedFat 19.7 g, Sodium 2040.4 mg, Sugar 4.2 g