Mussel & Coconut Broth

prep time:10 min
cook time:10 min
ready in:20 min
  • 16 mussels
  • 1 1/2 cups fish or vegetable stock
  • 2 tbsps coconut oil
  • 1 white onion, finely chopped
  • 1 leek, trimmed and sliced
  • 1 inch piece of ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1 red chili, de-seeded and finely chopped
  • 1 tbsp thai green curry paste
  • 1 can full-fat coconut milk
  • 2 tbsps fresh cilantro, roughly chopped
  • Heat the coconut oil in a large saucepan and add the onion, garlic, chili, ginger and leek. Gently fry until the veggies soften. Stir in the curry paste, then pour in the stock and mussels. Bring to a boil and simmer for 6-7 minutes until the mussels open. Pour in the coconut milk, add the cilantro, heat through and serve.