I create two wonderful versions of this refreshing and light soup. The first version, given here, is made with fresh mussels while the other is made with thinly sliced chicken breast. Orange and lime juice balance out the creaminess of the coconut milk, while the Jalapeño and Sambal give the soup a little kick.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.