December 17, 2019
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!
You Will Need:
4 cloves garlic, chopped
1 stalk lemongrass, minced
2 tbsp. ginger, minced
1 1?2 tbsp. red curry paste
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.
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.
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.