Thai Seafood Soup
Daniel Mohle
ingredients
- Ingredients:
- 10 pounds mussels, fresh
- 1-3 cups fresh fish (red snapper, salmon, etc.)
- 1 cup olive or canola oil
- 3/4 cup sliced garlic
- 1 cup sliced carrots, julienned
- Handful chopped ginger, julienned
- Fresh cilantro
- Bean sprouts
- 1 cup sliced red onions
- 1 tbsp Thai curry paste
- 1 1/2 tsp tumeric
- 1 cup scallions
- Handful Thai basil
- 1 can coconut milk
- Healthy sprinkle of salt
directions
- 1
Procerdure:
- 2
1. Heat pot over medium heat.
- 3
2. Start by pouring some olive or canola oil into a large pot.
- 4
3. Add some sliced garlic, yellow Thai curry paste and tumeric. It’s very important that the paste goes in early in the process so that it breaks up evenly in the olive oil.
- 5
4. Add sliced red onions, sliced carrots and chopped fresh ginger.
- 6
5. Next, add your fish chunks — later they’ll layer on the bottom of the pot.
- 7
6. Add a little salt and the mussels; they’ll open up and lose their liquid.
- 8
7. Pour in some water and some coconut milk.
- 9
8. Heat the pot until it comes to a boil, but first put a lid on the pot so that the steam goes back into the mixture and opens up the mussels
- 10
9. Add some Thai basil and fresh scallions before stirring a final time.
- 11
10. Add lots of fresh cilantro and bean sprouts to each serving.
Source: Daniel Mohlé
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