Thai Coconut Mussel Bisque (ซุปหอยแมลงภู่กะทิสมุนไพรไทย)

1.Thaw the New Zealand mussels completely before cooking.

2.Pound or blend the shallots, garlic, galangal, lemongrass, and fresh turmeric into a fine paste. Mix in the salt and ground turmeric.

3.Heat a saucepan over medium heat with a small amount of the coconut milk. Add the herb paste and cook for 5–6 minutes until fragrant and the coconut milk begins to separate slightly.

4.Pour in the remaining coconut milk and the coconut water. Season with the fish sauce. Bring to a boil, then reduce the heat and simmer gently for about 10 minutes.

5.Blend the soup until smooth, then strain through a fine sieve back into the saucepan.

6.Bring the soup back to a gentle simmer. Add the mussels and sliced red chili, then cook over low heat for about 2 minutes, or until the mussels are heated through.

7.Stir in the lime juice and adjust the seasoning to taste. Ladle into serving bowls, garnish with fresh coriander, and serve hot with grilled sourdough.