Green curry Mussel Soup
Give traditional fish soup some competition! A quick and exotic soup and a lovely surprise for your taste buds!
Green curry
- 1 dl sunflower oil
- 4 dl chicken, fish or mussel broth
- 1 box coconut milk
- 1-2 tbsp green curry paste to taste
- 1 tbsp ginger grated
- 2 cloves garlic grated
- 1 tbsp fish sauce
- 2 lime leaves
- 1 red chili without seeds in strips
- ½ aubergine or squash, in pieces
- 12 mushrooms
- 10 snow peas cut into thirds
- 2 handfuls baby spinach
- 1 bunch fresh coriander coarsely cut
- 1 bunch Thai basil
- 250 g Engelsviken mussels
- 1 lime
- salt
Directions:
Heat the oil in a saucepan over low heat. Add ginger,
garlic and curry paste. After 2 minutes stir in the
broth and coconut milk. Add the vegetables, except
for the spinach, and let it boil for 10 minutes. Then
add mussels, spinach and herbs. Season to taste.
To serve:Serve with boiled rice.
This recipe serves 4
