Spicy Coconut Lemongrass Mussel Soup 🥥🌶️

📋 Ingredients:

2 lbs fresh mussels, scrubbed and debearded

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 stalk lemongrass, smashed

1-inch piece of ginger, minced

2 Thai bird’s eye chilies, sliced

1 can (14 oz) coconut milk

4 cups chicken or fish broth

1 tablespoon fish sauce

Juice of 2 limes

1 red bell pepper, sliced

Fresh cilantro, for garnish

Salt and black pepper, to taste

👩‍🍳 Directions:

1️⃣ Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, ginger, and smashed lemongrass. Sauté for about 3 minutes until fragrant.

2️⃣ Add Liquids and Simmer: Pour in the coconut milk, broth, fish sauce, and lime juice. Stir well and allow the soup to simmer for 10 minutes, letting the flavors meld together.

3️⃣ Cook the Bell Pepper: Add the sliced red bell pepper and cook for 3-4 minutes until tender.

4️⃣ Add Mussels: Add the mussels to the pot, cover, and cook for about 5 minutes, or until the mussels open. Discard any mussels that remain closed.

5️⃣ Serve: Season with salt and black pepper to taste. Garnish with fresh cilantro and serve hot.

⏱ Prep Time: 10 minutes

⏱ Cook Time: 20 minutes

⏱ Total Time: 30 minutes

Servings: 4