Coconut Curry Seafood Soup

Instructions

1. Prepare the aromatics
   Bruise the lemongrass stalks with the back of a knife and cut into 2-inch pieces. Slice the galangal or ginger and tear the kaffir lime leaves to release their flavors. Slice the Thai chilies, keeping seeds if you prefer more heat.
2. Create the soup base
   In a large pot, combine the seafood stock, coconut milk, lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring to a gentle simmer over medium heat for about 10 minutes to infuse the flavors. Do not boil rapidly as this can cause the coconut milk to separate.
3. Add the curry flavor
   Whisk in the red curry paste until fully dissolved. Add the fish sauce and brown sugar, stirring until the sugar is completely dissolved. Allow to simmer for another 5 minutes.
4. Cook the vegetables
   Add the sliced mushrooms and red bell pepper to the simmering broth. Cook for about 3-4 minutes until the vegetables begin to soften but still maintain some texture.
5. Add the seafood
   Add the mixed seafood to the soup. Start with firmer fish pieces and squid, followed by shrimp and finally mussels. Simmer gently until all seafood is just cooked through, about 5-7 minutes. Be careful not to overcook the seafood as it will become tough and rubbery.
6. Finish with acidity
   Turn off the heat and stir in the fresh lime juice. Taste the soup and adjust seasonings as needed, adding more fish sauce for saltiness, lime juice for acidity, or brown sugar for sweetness.
7. Serve and garnish
   Remove the lemongrass pieces, galangal slices, and kaffir lime leaves before serving. Ladle the soup into bowls, making sure each portion has a good mix of seafood. Garnish with fresh cilantro leaves and sliced green onions.