Thai Seafood Soup
- shrimp - 12.5 oz (350 g)
- fish - 12.5 oz (350 g), white
- squid - 6 oz (175 g)
- limes - 1 tbsp, juice
- mussels - 16 oz (450 g), with the shells
- coconut milk - 1 2/3 cups (400 ml)
- peanut oil - 1 tbsp
- curry - 2 tbsp, paste
- lemongrass - 1 bunch
- fish sauce - 2 tbsp
- black pepper
Mix the cleaned fish, shrimp and squid. Sprinkle them with the lime juice. Clean the mussels and put them in a pot with 2/3 cup (150 ml) of the coconut milk.
Put a lid on, bring to a boil and cook 5 min. Drain the mussels. Heat oil in a pot and add the curry. Stir for 1 min., add the lemongrass, fish sauce and remaining coconut milk.
Bring to a boil and add the seafood without the mussels. After 2-3 min., add the boiled mussels, season with salt and black pepper, sprinkle with fresh coriander and serve.