For the broth:
- 1 tablespoon canola oil
- 2 shallots, finely chopped
- 2–3 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 13–oz. can lite coconut milk
- 1 cup low sodium chicken broth
- 1 tablespoon sambal oelek
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
For the soup:
- 1/2 cup thinly sliced button mushrooms, stemmed
- 1/2 cup thinly sliced shiitake mushrooms, stemmed
- 8 large sea scallops, cut in half
- 1/2 pound cod fish, skinned and cubed
- 3/4 pound medium shrimp, peeled and deveined
- 1 pound fresh mussels, scrubbed and debearded
- Handful chopped fresh basil and cilantro
- 2 cups steamed brown or white rice
- Garnish with extra herbs.
Make the broth:
- Heat the canola oil over medium-high heat in a large stock pot or Dutch oven.
- Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat.
- Stir in coconut milk, chicken broth, sambal
oelek, fish sauce, soy sauce, and lime juice. Bring to a boil, then
simmer for 15 minutes on low heat.
Cook the seafood:
- Add in the sliced mushrooms, scallops, and cod fish and cook for 2 minutes.
- Add in the shrimp and mussels. Cover the pot
and cook for about 5 to 6 minutes until all of the mussels have opened.
(Discard any unopened mussels.)
- Remove from heat. Toss in the basil and cilantro.
Assemble the soup:
Recipe courtesy of Lesli Schwartz aka The Asian Caucasian
- Place a scoop of rice at bottom of bowl and ladle the seafood mixture over the top.
- Garnish with extra herbs and serve while hot.