Make the broth:

1. Heat the canola oil over medium-high heat in a large stock pot or Dutch oven.
2. Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat.
3. 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:

1. Add in the sliced mushrooms, scallops, and cod fish and cook for 2 minutes.
2. 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.)
3. Remove from heat. Toss in the basil and cilantro.

Assemble the soup:

1. Place a scoop of rice at bottom of bowl and ladle the seafood mixture over the top.
2. Garnish with extra herbs and serve while hot.

Recipe courtesy of Lesli Schwartz aka The Asian Caucasian
https://www.asiancaucasian.com/thai-coconut-curry-...