10 fresh mussels (cleaned and beard removed)
10 cherry tomatoes
1 packet rice vermicelli noodles (soaked in boiling water)
3 tbsp red curry paste
1/4 cup coriander leaves
1 cup coconut milk
1 tsp palm sugar
1 tsp fish oil
In a pot over medium heat, add the curry paste and cook until fragrant. Stir in the fish sauce and palm sugar, then add 1 cup of water and simmer gently. Add the mussels and place a lid on the pot and simmer until the mussels open. Shake the pot occasionally to encourage the mussels to open and distribute the broth.
Remove the mussels and add the noodles and tomatoes to the broth, just until heated through.
Divide the noodles between two bowls and pour over remaining broth. Place mussels on top and garnish with the coriander leaves.