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Coconut Curry Soup with Mussels and Scallops

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
    Serves
  • 259 per 1 serving
    Calories

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

Instructions

  • Step 1

    In a medium to large stockpot, heat oil.  Add garlic, ginger and lemongrass and saute for about 2 minutes. 

  • Step 2

    Pour in coconut milk and broth and let simmer for about 15 minutes, adding salt to taste. Add mussels and scallops and cover the pot. Let simmer for another 4 to 6 minutes until all the mussels are opened and scallops are opaque (discard any unopened mussels). Top with cilantro and serve with bread. Enjoy!

Calories 259
Total Fat 7 g
Sat. Fat 3.6 g
Trans Fat 0 g
Cholesterol 53 mg
Sodium 1887 mg
Total Carb 20 g
Dietary Fiber 1 g
Sugar 3 g
Added Sugars 0 g
Protein 26 g
Vitamin D 9 %DV
Calcium 9 %DV
Iron 32 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.