Coconut Seafood Soup
Peel shallot and garlic and finely chop. Rinse scallions, trim and cut into rings.Rinse lemongrass, trim and cut diagonally into thin rings. Heat oil in a pot and fry all prepared vegetables until colorless. Stir in curry paste, sauté briefly, then add broth and coconut milk and season with lemon juice, soy sauce and chili powder. Simmer over low heat for about 10 minutes.
Blanch tomatoes in a pot of boiling water, drain, rinse with cold water, drain, peel, quarter, core and cut into strips. Scrub and trim mussels thoroughly. Rinse cod, pat dry and cut into bite-size pieces. Add mussels, cod and tomatoes to the pot and simmer for about 5 minutes (do not boil).
Before serving, season to taste. Serve in soup bowls garnished with cilantro leaves. Serve if desired with flatbread.