Rockfish and Mussels Thai-Style Curry Soup - alive magazine

Name: Rockfish and Mussels Thai-Style Curry Soup - alive magazine
Ingredients: 2 Tbsp (30 mL) coconut oil; 1 onion, sliced lengthwise into thin slices; 3 or 4 makrut lime leaves; 3 cloves of garlic, peeled and minced or crushed; 2 pieces of gingerroot, each about 2 inches (2.5 cm), sliced finely into matchsticks; 2 Tbsp (30 mL) Thai red curry paste; 2 Tbsp (30 mL) rice vinegar; 4 Tbsp (60 mL) freshly squeezed lime juice plus 3 or 4 whole limes for serving; 2 - 14 oz (398 mL) cans coconut milk; 1 tsp (5 mL) fish sauce; 2 cups (500 mL) diced sweet potato; 1 lb (454 g) rockfish, pin bones removed and cut into 1 inch (2.5 cm) pieces (see tip); 1 bunch spinach, chopped to make about 4 cups (1 L); 1/2 lb (227 g) live mussels, scrubbed, beards removed; 2 green onions, green and white parts sliced; 1/2 cup (125 mL) chopped cilantro; 2 or 3 fresh Thai red chilis, sliced, for serving

www.alive.com

This spicy curry soup is packed with aromatics like onion, garlic, and ginger and scented with makrut lime leaves.

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Ingredients

2 Tbsp (30 mL) coconut oil
1 onion, sliced lengthwise into thin slices
3 or 4 makrut lime leaves
3 cloves of garlic, peeled and minced or crushed
2 pieces of gingerroot, each about 2 inches (2.5 cm), sliced finely into matchsticks
2 Tbsp (30 mL) Thai red curry paste
2 Tbsp (30 mL) rice vinegar
4 Tbsp (60 mL) freshly squeezed lime juice plus 3 or 4 whole limes for serving
2 - 14 oz (398 mL) cans coconut milk
1 tsp (5 mL) fish sauce
2 cups (500 mL) diced sweet potato
1 lb (454 g) rockfish, pin bones removed and cut into 1 inch (2.5 cm) pieces (see tip)
1 bunch spinach, chopped to make about 4 cups (1 L)
1/2 lb (227 g) live mussels, scrubbed, beards removed
2 green onions, green and white parts sliced
1/2 cup (125 mL) chopped cilantro
2 or 3 fresh Thai red chilis, sliced, for serving