Thai Coconut Broth with MusselsYum
Is there anything more comforting than a big bowl of soup?
The correct answer is no by the way. Not when it’s a bowl of soup like this one.
I’ve loved mussels ever since I was a kid on holidays in France, where they were a staple of my diet. Sitting here writing this post on a lazy Saturday morning thinking about huge bowls of Moules Frites has me so nostalgic. As an 8 year old, with eyes bigger than my stomach, being served up one of these huge bowls of steamy, delicious mussels with some crispy french fries was heavenly.
I was one of those weird kids who was already a bit of a foodie from a very young age. You can thank my parents for that. I remember going to a sushi bar for my 10th birthday and getting some funny looks as I sat at the conveyor belt scarfing down oysters, as well as whatever else I could reach. It didn’t occur to me then, but you probably don’t see many 10 year olds who go crazy for oysters.
But anyway, back to the broth!
Mussels suit this broth perfectly. They add just enough of a shellfish taste, are easy to find in any supermarket, and their flavour isn’t overpowered by the thai spices. Due to availability, I had to use pre-cooked mussels for this broth, but if you have fresh ones they’re super easy to prepare. Just give them a clean, and throw out any shells that are open. They steam them until all the shells have opened up, and throw away any that remain closed. They are then ready to add to the broth!
I know it’s summer, and broth is necessarily the dish on your mind. It’s worth breaking the rules for this!
- 2 tins coconut milk (I used one regular and one low fat)
- 1L vegetable stock
- 4 tbsp thai yellow curry paste
- 1 tsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp natural peanut butter
- 1 small white onion, sliced
- 2 cloves garlic, minced
- A thumb sized piece of ginger
- Fresh Red Chilli, to taste
- A handful bean sprouts
- 1 bell pepper, sliced
- A handful of bamboo shoots
- 700g cooked mussels
- In a large saucepan, sauté the onions, garlic, ginger, and chilli together in a little sesame oil until the onions are translucent.
- Add in the thick, creamy coconut milk on the top of the tin. Leave the watery juice until later. Stir to combine. Also add in the peanut butter.
- Add in your curry paste and stir until the mixture is totally combined, creamy and aromatic.
- To your vegetable stock, add the soy sauce and fish sauce. Pour the stock mixture into the sauce pan, along with the remaining coconut juice in the tine left from before.
- Stir to combine and bring the soup to the boil.
- Allow the soup to simmer for 10 minutes.
- Throw in your bell peppers, bamboo shoots and bean sprouts.
- Leave the soup to simmer for 5 minutes before throwing in the mussels. Allow to simmer for a further 5 minutes
- Serve in a large bowl, topped with plenty of coriander leaves, sliced spring onions, sliced fresh chilli, some chopped peanuts and a lime wedge.