Seafood Curry Soup Recipe
Mussel and Shrimp coconut curry soup, bok choy, spiced mango, with a side of rice
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Ingredients
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Seafood
Vegetables
Curry Base
Rice
Method
Preparation
- 1
Cook the Rice
In a pot, add 1 cup of white rice and 2 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until water is absorbed.
- 2
Prepare the Curry Base
In a large pot, heat a tablespoon of oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- 3
Add Coconut Milk and Spices
Stir in the curry powder and cook for another minute. Then add the coconut milk and vegetable broth. Bring to a simmer.
- 4
- 5
Finish the Soup
Stir in lime juice, and season with salt and pepper to taste. Remove from heat.
Serving
- 6
Serve the Soup
Ladle the seafood curry soup into bowls and serve hot alongside the cooked rice. Garnish with additional lime wedges if desired.
