Wash and scrub the mussels. Wash the shrimp and scallops and lay them on a paper towel- or towel-lined sheet tray and gently pat them dry.

Remove the red Swiss chard leaves from the stems by pinching the bottom-most leaves and pulling the stem out, releasing the leaves. Slice the stems into ¼-inch pieces, or smaller if you can. Roll the chard leaves up then cut them into ribbons. Set both aside separately.

To prepare the lemongrass stalks, if using, trim the root end and then peel away the tough, outer layers until you reach the pale, inner core of the stalk. Trim off the green tops then place the lemongrass stalks on a cutting board. Place the flat end of your knife on the stalk and then smash the stalk to release the oils, like you would crush a clove of garlic. Slice the bruised stalk very thinly and set aside.

In a large Dutch oven or soup pot (the biggest you have), heat the oil and sauté the red Swiss chard stems, lemongrass stalk, green onions, half of the cilantro, garlic, and the Thai chilis for about two minutes.

Dissolve the curry paste in 1 cup chicken stock and add it to the pot.

Add 1 can coconut milk, the lime leaves or juice, and fish sauce, if using, then bring to a simmer. Add the brown sugar and stir to dissolve.

*Tip: I blend the coconut milk in a jar with an immersion blender or in a traditional blender.*

Add remaining chicken stock and/or coconut milk, depending on how brothy you want it. I add another can of coconut milk and another 2 cups of stock.

Add carrots and cook for a couple of minutes.

Layer in the swiss chard leaves followed by all of the mussels, shrimp, and scallops in the pot. Cover and cook for about 5-7 minutes until the mussels are open and the seafood is gently cooked. If the mussels are very big you can cook them for a minute or two before you add the shrimp and scallops. If the scallops are very small, you can add them a minute later.

Uncover the pot for 5 minutes and see how many mussels are open at that point and if the scallops and shrimp are cooked through. Be careful not to overcook the seafood! Likely the seafood is done and perfect but if they need more time, leave on the stove uncovered for a minute or two more and give the pot a good shake. Turn the heat off and throw away any mussels that didn’t open.

Serve with the remaining cilantro, basil and green onion on the side at the table. You can serve as a soup with some crusty bread alongside or over rice.

If there’s any leftovers, store in a mason jar in the fridge. This is absolutely delicious as a leftover and is amazing the next day!