Thai Curry Coconut Mussel Soup

Ingredients

• 3 large cloves garlic (minced)
• 1 Tbsp. olive oil
• 3 tsp. Thai red curry paste (or to taste)
• 1 19 oz. can light coconut milk
• 900 ml. chicken stock
• Salt to taste
• 1 red pepper (cut into small strips)
• 1 lb. mussels (cleaned and breads removed)
• Cilantro (for garnish)

Instructions

1. 1

   In a soup pot saute garlic in the olive oil for 1 min.

2. 2

   Add the curry paste and stir and cook for 1 min.

3. 3

   Add the coconut milk and chicken stock, stirring to combine.

4. 4

   Bring up to a boil, salt to taste and add pepper strips.

5. 5

   Cook for 5 min.

6. 6

   Add the mussels and cook for 5 min. or until shells are open.

7. 7

   Discard any that have not completely opened.

8. 8

   Serve in bowls garnished with cilantro.