Pacific Foods: Coconut Curry Soup with Mussels and Scallops

December 17, 2019
Image: Dad with a Pan

It’s mid-December, which means it’s officially soup season! We’re embracing the cold weather with this delicious Coconut Curry Soup with Mussels and Scallops. This recipe, adapted from Dad With A Pan, features a few products from Ace vendor Pacific Foods and serves four people. We suggest buying organic ingredients whenever possible!

Image: Ace Natural

You Will Need:

4 cloves garlic, chopped
1 stalk lemongrass, minced
2 tbsp. ginger, minced
1 1?2 tbsp. red curry paste
1tsp. salt
32 oz. Pacific Foods Organic Vegetable Broth
24oz. Pacific Foods Organic Coconut Original Plant-Based Beverage 1 pound live mussels, cleaned and debearded
1 pound fresh scallops
1?4 cup chopped cilantro, for garnish


A loaf of extra-crusty bread or organic brown rice
Extra veggies: mushrooms, spinach, bell peppers, and onions, chopped


Put 2 tbsp. of olive oil in a medium/large stockpot and saute the minced ginger, lemongrass, and garlic for about 2 minutes.

Pour in Pacific Foods Organic Coconut Beverage and Pacific Foods Organic Vegetable broth, plus any extra veggies. Let simmer for about 15 minutes, adding salt to taste.

Image: Ace Natural

Add Mussels and Scallops and cover the pot. Let simmer for another 4-6 minutes until all of the mussels are opened and scallops are opaque.

Image: Ace Natural

Top with cilantro and serve with extra-crusty bread or brown rice. Enjoy!

Are you jazzed to make this soup? Ace supplies both Pacific Foods Organic Vegetable Broth and Pacific Foods Organic Coconut Original Plant-Based Beverage.

Contact us today to order/learn more!

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