- 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.
- 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.