Thai Curry Mussels Soup
Ingredients
| 2 tbsp | 30 ml | olive oil |
| 1 | large yellow onion, minced | |
| 3 tbsp | 45 ml | red or green Thai curry paste |
| 3 | cloves garlic, minced | |
| 2 lb | 905 g | mussels, debearded and scrubbed |
| 1/2 cup | 120 ml | white wine |
| 2 cups | 480 ml | low-sodium chicken broth |
| 1 | BPA-free can full-fat coconut milk (13.5 oz) | |
| 1 pkg | brown rice vermicelli, cooked per package directions (14 oz) | |
| 2 tbsp | 30 ml | fish sauce, divided, optional |
| 2 | limes, quartered | |
| — | fresh cilantro sprigs, for garnish |
Instructions
- In a large pot on medium-high, heat oil. Add onion and sauté until softened, about 2 minutes. Add curry paste and garlic and cook for 1 more minute, until fragrant.
- Add mussels, stirring to coat. Add wine, stirring, and cook for 2 minutes, until almost fully reduced.
- Add broth and coconut milk. Bring to a boil, then reduce to a simmer. Cook, covered, until mussels fully open, about 5 minutes. (NOTE: Discard any mussels that remain closed.)
- Divide noodles, mussels and soup mixture evenly among bowls. Top each bowl with fish sauce (if using). Serve with lime wedges and cilantro.
TIP: Before using, tap mussels to check for freshness and discard any that do not close when tapped.