Savor the harmonious blend of oceanic flavors and creamy richness in this delectable Mussel Soup with Coconut Milk recipe. This dish marries the briny essence of succulent mussels with the velvety embrace of coconut milk, creating a symphony of taste and texture that will transport your palate to coastal paradise. Whether you’re a seafood enthusiast or simply seeking a comforting and exotic culinary experience, this soup is a delightful fusion of the sea and the tropics, promising a bowlful of pure gastronomic delight.
Mussel soup with coconut milk milk recipe
Mussel soup with coconut milk is a flavorful and aromatic soup made by simmering fresh mussels in a fragrant broth that includes coconut milk as one of its key ingredients. The dish typically includes a combination of ingredients like mussels, coconut milk, aromatic herbs and spices such as lemongrass, ginger, garlic, and sometimes chili peppers. The mussels release their briny essence into the coconut milk-based broth, infusing it with a unique and savory flavor. This dish is often served with fresh herbs and crusty bread, making it a delightful and satisfying seafood soup with a tropical twist.
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 1 can (13.5 ounces) coconut milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk lemongrass, trimmed and smashed
- 1 thumb-sized piece of ginger, sliced
- 1 red chili pepper, sliced (adjust to your spice preference) chili pepper, sliced (adjust to your spice preference)
- 2 cups vegetable or chicken broth
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced ginger, and smashed lemongrass stalk. Sauté for a few minutes until fragrant.
- Add the sliced chili pepper and continue to sauté for another minute.
- Pour in the coconut milk and vegetable or chicken broth. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld.
- Add the cleaned mussels to the pot and cover with a lid. Steam the mussels in the coconut milk broth for about 5-7 minutes or until the mussels have opened up.
- Discard any mussels that do not open.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Remove the lemongrass stalk and discard it.
- Ladle the mussel soup into serving bowls, making sure to distribute the mussels evenly.
- Garnish with fresh cilantro leaves.
- Serve hot with some crusty bread on the side for dipping into the flavorful broth.Enjoy your homemade Mussel Soup with Coconut Milk!
Video
Notes
One benefit of making Mussel Soup with Coconut Milk is that it combines the richness and creaminess of coconut milk with the briny and succulent flavor of mussels. This creates a harmonious and flavorful fusion of tastes and textures in one dish. Coconut milk adds a delightful tropical twist to the soup, making it creamy and satisfying while also imparting a subtle sweetness. Additionally, coconut milk is a good source of healthy fats and can contribute to a creamy texture without the need for heavy cream, making this soup a relatively healthier option compared to some other creamy seafood soups.
Nutrition
Serving: 75g
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