Ingredients

The following ingredients have 6 Servings
  • 2 pounds mussels (scrubbed & picked through (discard cracked shells and ones that don't close when tapped))
  • 1 stalk of lemongrass (white part grated)
  • 1 bottle of clam juice   (8 oz)
  • 8 oz white wine (dry)
  • 1-2 inch piece of ginger cut into match sticks
  • 1 can (14oz of good quality coconut milk, shake the can to mix the fat with the liquid)
  • 1/4 cup to 1/2 cup of Thai red curry paste (depends on your spice level)
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • handful bean thread noodles (placed in bowl, topped with boiling water and cooked on low heat for a few minutes)
  • chopped scallions & chili for topping
  • 10-15 medium shrimp (peeled)
  • 6 oz Shiitake mushrooms (sliced)
  • 2 baby bok choy (sliced)
  • Cilantro (chopped)
  • Sirracha (optional)

Instruction

  • In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tablespoons curry paste and the lemongrass. Fry for 30 seconds to release the flavors. Add the clam juice, white wine, fish sauce, sugar, coconut milk and ginger. Simmer for 3 minutes. Add more curry paste for a spicier broth.
  • To Steam the mussels: Turn the heat to high and add the mussels. Cover with tight fitting lid. Steam on high for 4-5  minutes. Open lid stir mussels to move them around and cook for another 30 seconds. Remove mussels and sprinkle with scallions and chili. Discard mussels that have not opened.
  • For soup bring liquid mixture to a boil. Add shrimp and shiitake mushrooms. Bring to a boil again and reduce heat, cooking until shrimp is cooked through. Add sliced bok choy remove from heat. Ladle a handful of bean thread noodles into a soup bowl, top with soup and sprinkle with scallions, cilantro and sriracha.