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  • Tom Kha Mussels & Mushroom from Circa Happy

Tom Kha Mussels & Mushroom from Circa Happy


  • 2 Bone broth (or any type of broth you prefer)
  • 1+1/2 cups coconut milk
  • 1 lb. Mussels, cleaned
  • 1 handful of mushroom of your choice
  • 3 tablespoons fresh-squeezed lemon juice
  • 3 fresh chillies, bruised & roughly chopped (extra to serve)
  • 2 tablespoons chilli jam
  • 1 tablespoon miso paste, option
  • fish sauce or soy sauce, sugar, as needed
  • a few stems of cilantro or parsley, chopped
  • 1 revolution 2 round ceramic cookware (1.75QT)
  1. Add broth, coconut milk and lemon juice in the cookware over high heat and bring to boil, then add fresh chillies, chili jam, and miso paste. Lower to medium-high heat. Stir. Once all ingredients are dissolved & well-combined, taste the soup; add fish sauce or soy sauce and sugar per your liking.
  2. Lower the heat to medium. Add mushroom and mussels to the cookware, cover with lid for 5 minutes. Discard any unopened mussels, add cilantro or parsley and extra chillies on top. Serve immediately. Serve 2.

Recipe by Circa Happy. See it here.