Soups and Starters Recipes - Thai Mussel Soup Recipe

  
 

Soups and Starters Recipes - Thai Mussel Soup Recipe

Ingredients

Serve 4

  • 500 g/1 lb mussels, scrubbed

  • 300 ml/1/2 pint coconut milk

  • 600 ml/1 pint Thai Fish Stock

  • 75 g/3 oz rice vermicelli, soaked for 15-20 minutes

  • 1 tablespoon finely chopped fresh root ginger

  • 50 g/2 oz coriander stems and roots

  • 1/2 lemon grass stalk, chopped

  • 2 small red chilies, finely sliced

  • 1 tablespoon Thai fish sauce

  • 1 tablespoon lime juice

  • 25 g/1 oz coriander leaves, to garnish

Method:

  1. Put the mussels into a saucepan, cover and cook over a moderate heat for 3-4 minutes.

  2. Remove the mussels with a slotted spoon and reserve. Discard any that remain closed.

  3. Add the remaining ingredients to the pan, bring to the boil and simmer over a low heat for 15 minutes.

  4. Return the mussels to the pan and simmer for 1 minute. Serve, garnished with coriander leaves.