Mussel Soup / ซุปหอยแมลงภู่

Mussels and Shrimp in Coconut nd Lime Broth

Cooking with Coconut Milk

Coconut Milk

This Thai-influenced Mussels Soup would make a light meal for four to six people and can be ready in about half an hour.  The Coconut Milk is key, and the whole recipe is typical Thai hot-sweet-sour-salty, all simultaneously 

A couple of ingredients like Bell Pepper and Citrus Peel, give this version a slightly fusion element.

Mussel Soup, Tai Style /  ซุปหอยแมลงภู่

Thai – Fusion




9 cloves Garlic
1 finger Ginger Root, about 2 inches long
1 or 2 Thai Chili Peppers or Serrano Peppers
2 medium Bell Peppers, green,orange,or red
1 stalk Lemongrass
2 pounds Mussels
1 tablespoon Coconut Oil
2 tablespoons Peanut Oil or other Vegetable Oil, such as Olive Oil
Sea Salt t taste
20 large Shrimp, about 1¼ ounds
2 Limes
1 Orange
3 Green Onions
1 can Coconut Milk, 14 ounces
3 cups Chicken Stock or Vegetable Stock
8 sprigs Cilantro



Hand of fresh gingerf


eel the Garlic.  Slice thinly.  Set aside.

Peel the  Ginger. Slice thinly.  Set aside.

Remove the stems and seeds from the hot Chili Peppers.  Mince.  Set aside.

Remove the tough outer leaves from the Lemongrass and throw them away. Cut the stalk in half, then crush the halves with a mallet or the side of a cleaver.  Set aside.

Chop the Bell Pepper coarsely.  Set aside.

Peel and chop the onion finely.  Set aside.

Rinse and drain the Mussels.  Throw away any that are broken or damaged.

Combine the Coconut Oil land Vegetable Oil and put in a medium soup pot over medium high fire.  When the Oil is hot, put in the Garlic, Ginger, Chii Pepper,, the Bell Pepper and Onions Loweer fire to medium.  Cook the mixture until the Bell Pepper and Onions begin to soften.  Season with Salt to taste. It will take about 5 or 6 minutes.

While the Vegetables are cooking, , shell and devein the Shrimp.

Squeeze out the Limes to get about a quarter of a cup or a bit more.

Use a vegetable peeler to remove the zest from the Orange in wide strips with no white pith.  Cut it coarsely and set aside.

Clean the Green Onions and chop coarsely crosswise, using both white and green parts. Set aside.

Put the Coconut Milk, Stock, Lime Juice, strips of Orange Peel and Lemongrass to the pot.  Increase the fire somewhat to medium high.  Stir to mix well.

Once the mixture comes to a boil, put in the Mussels and Green Onions.

Cover and cook for 3 or 4 minutes only, just until the Mussels have oepened

Finally put the Shrimp in and boil another 2 or 3 minutes until the Shrimp are opaque.  When you put them in, make sure the Shrimp are submerged in the Soup mixture.

Uncover and remove from the fire.  Discard any Mussels that have not opened.  Discard the Citrus Peel and Lemongrass.  Serve in individual bowls, topped with a few sprigs of Cilantro.



Bangkok, Thailand, Pharmacy Interior 1960s

2 thoughts on “Mussel Soup / ซุปหอยแมลงภู่

  1. Pingback: Thai cuisine,hot,sweet,salty,sour and bitter | Pacific Rim Gourmet

  2. Pingback: Lemongrass, Southeast Asiian cuisine's secret ingredient | Pacific Rim Gourmet

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