Seafood Curry Soup Recipe

Inspired by Mr.R - Fusion Street Food

Time40m

Serves4

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

1 1/8 lb (500 grams) Mussels

10.6 oz (300 grams) Shrimp

Vegetables

7.05 oz (200 grams) Bok choy

1 medium Spiced Mango

Curry Base

1 2/3 cup (400 ml) Coconut milk

2 tbs Curry Powder

3 cloves Garlic

1 tbs Ginger

1 medium Onion

2 1/8 cup (500 ml) Vegetable broth

2 tbs ReaLime juice

to taste Celtic sea salt

to taste white, green, and black pepper

Rice

1 cup White Rice

Method

Preparation

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.

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.

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.

Add Seafood and Vegetables

Add the mussels and shrimp to the pot, cooking until the mussels have opened and the shrimp are pink. Add the bok choy and cook for an additional 2-3 minutes.

Finish the Soup

Stir in lime juice, and season with salt and pepper to taste. Remove from heat.

Serving

Serve the Soup

Ladle the seafood curry soup into bowls and serve hot alongside the cooked rice. Garnish with additional lime wedges if desired.