Coconut Curry Soup with Mussels and Scallops | Pacific Foods® Recipes

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 2 tablespoons minced peeled ginger root
• 1 stalk lemongrass, minced
• 1 1/2 tablespoons red curry paste
• 1 teaspoon salt
• 32 ounces Pacific Foods® Organic Vegetable Broth
• 24 ounces Pacific Foods® Organic Coconut Original Plant-Based Beverage
• 16 ounces mussels, cleaned and debearded
• 16 ounces fresh scallop
• 1/4 cup chopped cilantro (for garnish)
• 1 teaspoon chopped fresh rosemary leaves, for garnish