Thai Curry Coconut Mussel Soup

• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 3 teaspoons Red Thai Curry Paste Or To Taste
• 19 ounces, fluid Canned Light Coconut Milk
• 3 cups, 12 tablespoons, 2-1/2 teaspoons, 1-5/8 pinches Chicken Stock
• Salt To Taste
• 1 whole Red Pepper, Stem And Seeds Removed Then Cut Into Strips
• 1 pound Mussels, Cleaned And Beards Removed
• Chopped Cilantro (optional, For Garnish)

1. In a soup pot over medium heat, saute garlic in the olive oil for 1 minute. Add the curry paste and stir and cook for 1 minute. Add the coconut milk and chicken stock, stirring to combine. Bring up to a boil, salt to taste and add pepper strips. Cook for 5 minutes. Add the mussels and cook for 5 minutes or until shells are open. Discard any that have not completely opened. Serve in bowls garnished with cilantro.

olive oil, garlic, red thai curry, milk, chicken, salt, red pepper, mussels, cilantro

Taken from tastykitchen.com/recipes/soups/thai-curry-coconut-mussel-soup/ (may not work)