Coconut Curry Mussel Soup with Flaky Roti

Prepare the mussels: Rinse the mussels thoroughly under cold running water. Remove the 'beards' (the stringy fibers protruding from the shell) by pulling firmly towards the hinge of the shell. Discard any mussels that are open and do not close when tapped.

Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the grated ginger and minced garlic. Sauté for about 1 minute, until fragrant and lightly golden, filling your kitchen with a savory aroma.

Build the curry base: Add the red curry paste to the pot and cook for another minute, stirring constantly, allowing the flavors to bloom and intensifying the color. Be careful not to burn the paste.

Infuse with Lemongrass & Lime: Stir in the bruised lemongrass stalks and torn kaffir lime leaves. These add a distinct citrusy and aromatic dimension to the curry.

Add Coconut Milk & Simmer: Pour in the coconut milk and bring the mixture to a gentle simmer. If using, add the fish sauce for extra umami depth. Let it simmer for about 5 minutes, allowing the flavors to meld together and creating a rich, creamy broth. The color should be a vibrant reddish-orange.

Cook the mussels: Add the cleaned mussels to the simmering broth. Cover the pot and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.

Season and Finish: Stir in the lime juice, adjusting the seasoning to taste. The broth should have a balance of spicy, salty, sour, and sweet notes.

Prepare the Roti: While the mussels are cooking, prepare the roti according to package instructions. Typically, this involves cooking them in a skillet or griddle until golden brown and flaky, releasing a buttery aroma.

Serve: Ladle the coconut curry mussel soup into bowls. Garnish with fresh cilantro and sliced red chili (if using). Serve immediately with the warm, flaky roti for dipping and soaking up the delicious broth.

Enjoy: Dip the roti into the curry sauce to eat the flaky bread and the delicious broth.