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Home » Thai Mussels in Asian Broth with Soup {Gluten-Free, Dairy-Free}

Thai Mussels in Asian Broth with Soup {Gluten-Free, Dairy-Free}

Last Updated on March 1, 2018 By Vicky 4 Comments

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This is one of the easiest Asian Thai mussels recipes to whip up. This Steamed Mussels with Soup is rich with Asian flavors of red curry paste, lemongrass and ginger – you’ll slurp it right up! Dairy Free and Gluten Free, too.

thai mussels

This tops the list of my favourite Thai mussels dishes. For a long time I was too intimidated by the mussel cleaning process to tackle making them at home, but ever since I finally dared to do it (starting with a mussels in white wine sauce) I’ve made them numerous times.

This recipe though is truly perfect. I feel that mussels usually are served best as an appetizer – still requiring you to come up with a main dish that pairs with the shellfish starter. In this case though, the mussels enhance the flavor of the Asian fish soup entree all the while supplying your guests with a two course meal.

Make sure to use good quality fish sauce and coconut milk – it makes all the difference. If you can’t find fresh lemongrass the minced tube paste can be substituted but the flavor won’t be as bold (and trust me the aromatic combination of lemongrass and red curry paste is to die for). I have been meaning to make my own red curry paste from scratch because I’m sure it would be significantly better but for now the jarred/canned variety will have to do.

This Asian fish soup with Thai mussels encompasses all my favorite Asian flavor profiles – the creamy silky coconut milk, spicy red curry paste, bite from the ginger and bold lemongrass flavors. So close your eyes, take one whiff of this soup, and you’ll instantly be transported straight into Asia…

Look out for more Asian Thai mussels recipes from me, or share yours with us in the comments!

thai mussels in soup

5 from 1 vote
thai mussels recipe
Print
Thai Mussels in Asian Broth with Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Thai Mussels with Soup rich with Asian flavors of red curry pasta, lemongrass and ginger - you'll slurp it right up!

Course: Dinner
Cuisine: Thai
Servings: 6
Calories: 140 kcal
Author: Vicky
Ingredients
  • 2 pounds mussels scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
  • 1 stalk of lemongrass white part grated
  • 1 bottle of clam juice   8 oz
  • 8 oz white wine dry
  • 1-2 inch piece of ginger cut into match sticks
  • 1 can 14oz of good quality coconut milk, shake the can to mix the fat with the liquid
  • 1/4 cup to 1/2 cup of Thai red curry paste depends on your spice level
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • handful bean thread noodles placed in bowl, topped with boiling water and cooked on low heat for a few minutes
  • chopped scallions & chili for topping
  • 10-15 medium shrimp peeled
  • 6 oz Shiitake mushrooms sliced
  • 2 baby bok choy sliced
  • Cilantro chopped
  • Sirracha optional
Instructions
  1. In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tablespoons curry paste and the lemongrass. Fry for 30 seconds to release the flavors. Add the clam juice, white wine, fish sauce, sugar, coconut milk and ginger. Simmer for 3 minutes. Add more curry paste for a spicier broth.
  2. To Steam the mussels: Turn the heat to high and add the mussels. Cover with tight fitting lid. Steam on high for 4-5  minutes. Open lid stir mussels to move them around and cook for another 30 seconds. Remove mussels and sprinkle with scallions and chili. Discard mussels that have not opened.
  3. For soup bring liquid mixture to a boil. Add shrimp and shiitake mushrooms. Bring to a boil again and reduce heat, cooking until shrimp is cooked through. Add sliced bok choy remove from heat. Ladle a handful of bean thread noodles into a soup bowl, top with soup and sprinkle with scallions, cilantro and sriracha.
Nutrition Facts
Thai Mussels in Asian Broth with Soup
Amount Per Serving
Calories 140 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 46mg15%
Sodium 563mg24%
Potassium 382mg11%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 3350IU67%
Vitamin C 24.3mg29%
Calcium 93mg9%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. chefconnie says

    March 27, 2012 at 7:48 pm

    Delicious. Very beautiful.

    Reply
  2. Ana Ltdp says

    April 17, 2012 at 3:29 am

    I like the description of flavors you have made, and I love mussels, it was delicious for sure. I have to start trying more exotic flavors with seafood!

    Reply
    • AvocadoPesto says

      April 18, 2012 at 3:35 pm

      The recipe required quite a set of ingredients but it didn’t take too long to make and both the mussels and soup were equally delicious!

      Reply
  3. Mary says

    March 27, 2018 at 11:38 am

    5 stars
    This Looks fabulous! Love it.

    Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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