Thai
Thai - Soups
Mussels Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 800g fresh mussels, scrubbed and debearded
- • 4 cups fish stock
- • 2 stalks lemongrass, smashed
- • 3 slices galangal
- • 4 kaffir lime leaves
- • 3 bird's eye chilies, smashed
- • 1 cup coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Bring the fish stock to a boil with lemongrass, galangal, kaffir lime leaves, and chilies; simmer for 5 minutes.
2
Phase 2
Add the mussels and cover; cook for 4-5 minutes until all shells have opened.
3
Phase 3
Stir in the coconut milk and warm through without boiling.
4
Phase 4
Add the fish sauce and lime juice.
5
Phase 5
Discard any unopened mussels, ladle into bowls, and garnish with coriander.