Green Curry Shellfish Soup
serves 4
Here is a recipe for a spunky, spicy, wondrously comforting shellfish soup. Buy the shellfish listed below, or go crazy by adding squid, a few big spot prawns, or a cubed filet of a lighter white fish -- like bass, cod or tilapia.
Read more about this recipe at hogwash.
1 tablespoon vegetable oil
2 small shallots, finely chopped
2 garlic cloves, finely chopped
2 tablespoons freshly grated ginger
1 teaspoon green Thai chili paste (or to taste)
1 can light coconut milk
1 tablespoon Thai fish sauce
2 cups dry white wine
1 (8-ounce) container clam juice
Juice of 1 large lime
2 tablespoons sugar
16 manila clams, rinsed (about 1/2 pound with shells)
8 large mussels (about 1/2 pound with shells)
1/2 pound medium (41/50) shrimp, peeled and deveined
1/4 cup cilantro, finely chopped
3 scallions, green and white parts, thinly sliced
1/3 pound small bay scallops, tabs removed
prep: 10 minutes
total: 20 minutes
large soup pot
1. Preheat a large soup pot over medium heat. Add the oil.
2. When the oil is hot, add the shallots and garlic. Stir until beginning to soften, about 2 minutes. Add the ginger, and cook another minute or so, stirring.
3. Add the chili paste, stir to combine, then add the coconut milk, fish sauce, white wine, clam juice, lime juice and sugar, and simmer for 5 minutes. Season with salt, to taste.
4. Add the clams and mussels to the pot, cover, and let cook 3 minutes. Add the shrimp, stir, and cover again for a minute or two, until all the clams and mussels have opened. Stir in the cilantro, scallions and scallops (which will continue to cook in the hot broth all the way to the table).
