Heat the cooking oil. Saute the ginger, garlic, shallots, tomato and peppers until fragrant, about one minute.
Pour in the coconut milk. Season with fish sauce. When the coconut milk starts to bubble, add the mussels to the pan. Bring to the boil and cook for two minutes. Stir in the lime (or lemon or kalamansi) juice and turn off the heat.
That’s it. The simplicity of the cooking procedure hides a complex flavor that is just too wonderful for words. Just try it.
Thai mussel soup with coconut milk printed from https://casaveneracion.com/thai-mussel-soup-with-coconut-milk/ for personal use only. Not for republication nor distribution.