Coconut Mussel Soup
This refreshing and light soup is made with fresh mussels, coconut milk and citrus juice. The curry powder adds a hint of spice to the final soup, but does not overpower the other essential flavors that I prefer to highlight. Chopped Jalapeño peppers and Sambal Oelek give the final soup a little kick while the fresh cilantro, added at the end, rounds out the essential flavor profiles typical in Thai food.
I also make a version of this soup with chicken breast in place of the mussels. After you infuse the wine with the lemon grass as in step one, strain it and reserve the liquid for step 4, in place of the mussel cooking liquid. Skip step 2 and add 1 pound of skinless and boneless chicken breast (thinly sliced) in step 5 in place of the mussels.
Coconut Mussel Soup
Course: SoupsCuisine: ThaiDifficulty: Easy6-8
servings25
minutes40
minutesIngredients
1 stalk lemon grass (or 3 Tablespoons lemon grass paste)
1 1/2 cups dry white wine
3 pounds fresh mussels, cleaned and de-bearded
2 Tablespoons canola oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 1/2 Tablespoon finely grated peeled fresh ginger
1 cup fresh orange juice
1/2 cup fresh lime juice
2 teaspoons curry powder
1 teaspoon chopped fresh thyme
1 bay leaf
2 cans unsweetened coconut milk (14-ounces each)
1 fresh jalapeno pepper, finely chopped
1 Tablespoon sambal oelek (hot chili paste)
2 plum tomatoes, seeded, and cut into 1/2-inch dice
Kosher salt to taste
3 Tablespoons chopped fresh cilantro
cilantro sprigs for garnish
Directions
- Slice the lemon grass thinly and place in a soup pot (8-quart or so) with the white wine. Cook over medium-high heat for 5 minutes to infuse the lemon flavor into the wine. Strain and reserve the wine, discarding the lemon grass. Make sure the soup pot is free from any of the lemongrass pieces and return the liquid to the pot.
- Cover and place the pot over medium-high heat and bring to a boil. Add the cleaned mussels to the soup pot, cover and cook for 8 minutes to steam the mussels open. Strain off the liquid and reserve. Cool the mussels and pick the meat from the shells, making sure the beards have been completely removed from the mussels. Reserve several whole mussels in the shell for garnish if desired.
- Clean the soup pot and place over low heat and add the canola oil. Cook the onion, garlic, and ginger, stirring frequently, until the onion is softened.
- Add the reserved mussel cooking liquid, orange and lime juice, curry powder, thyme, bay leaf, coconut milk, jalapeno pepper and sambal oelek. Simmer uncovered about 15 minutes, stirring occasionally, until reduced slightly.
- Add the reserved mussels and diced tomatoes and cook, covered, over high heat for 3 minutes.
- Season the soup with salt and add the chopped cilantro. Divide the soup between the bowls. Garnish with cilantro sprigs and some of the reserved mussels in shells if desired.
