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Thai chowder Add to ...

With its clean, slightly spicy taste, this Thai-influenced mussel chowder is lighter and more exciting than New England-style chowders that are laden with cream and bacon. Double the mussels if you want to serve it as a main course. This recipe can be made ahead and reheated.

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  • Servings: 4


1 tablespoon vegetable oil

1 cup diced onions

1 teaspoon chopped garlic

1 teaspoon chopped ginger

2 teaspoons Thai red curry paste

2 cups fish or chicken stock or water

2 tablespoons fish sauce

1 teaspoon grated lime rind

1 teaspoon sugar

1 pound (500 grams) mussels

1/2 cup coconut milk

1/4 cup chopped coriander or mint

2 tablespoons lime juice

Salt and freshly ground pepper


Heat oil in a soup pot over medium heat. Add onions and sauté for 2 minutes or until they begin to soften. Add garlic, ginger and red curry paste and sauté another 1 minute. Pour in stock, fish sauce, lime rind and sugar and bring to boil. Turn heat to low and simmer for 5 minutes

Turn heat to high, add mussels and boil until shells open (about 3 to 4 minutes), removing mussels as they open. Add coconut milk and boil until flavours are combined (about 2 minutes).

Reserve four mussels in their shells for garnish and remove others from remaining shells. Save any juices for soup. Return shelled mussels to soup, add 3 tablespoons coriander and lime juice and simmer together for 1 minute. Ladle soup into bowls and garnish each serving with a mussel and sprinkling of remaining coriander.

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