Chef Josef's Thai Mussel Coconut Curry Soup

Serves 4




2 Tbsp olive oil

½ medium red onion, chopped

1 medium leek

3 cups chopped celery

3cups chopped carrots

1 Tbsp ginger, minced


1 stalk lemon grass chopped into 3” pieces (optional)

2 Tbsp Chef Josef’s Curry Basil blend

2 Tbsp minced cilantro

1 tsp Fish sauce

1 - 15 oz can coconut cream

2 cups fish stock or chicken stock

40 steamed Mussels

3 cups steamed cauliflower

3 cups cooked pasta or rice


Glaze onion, leek, garlic and celery in olive oil.

Add carrots, coconut cream and stock. Simmer until carrots are ¾ done.

Add all other ingredients and simmer for 3 minutes.

Remove lemon grass pieces from soup.