Recipe: Thai curry mussel soup

Nico Lombard, the principal at the Boksburg campus of Capsicum Culinary Studio, celebrates a decade of training new South African chefs and shares this recipe.

Ingredients

250g leeks
1 onion
1 garlic clove
1 tsp fresh ginger
500ml dry white wine
500ml cream
1 can light coconut cream
1 litre chicken stock
3 tbsp curry paste, or to taste
500g clean mussels
A handful of coriander leaves

Method

1. Finely chop the leeks, onion, garlic and ginger and sauté in a little oil.

2. Add curry paste and allow to cook for 5 minutes over low heat.

3. Add the chicken stock and white wine and bring to the boil.

4. Add the mussels and cook for 10 minutes.

5. Finish with the cream and coconut cream. Allow to simmer slowly, reduce and thicken slightly.

6. Check for seasoning, add a pinch of salt if needed.

7. Finish with the fresh coriander leaves and serve with warm crusty bread.

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