Thai Mussel Soup Recipes

Ingredients :

500g mussels, scrubbed and debearded

300ml pint coconut milk

600ml Thai fish stock

75g rice vermicelli, soaked for 15-20 minutes

1 tbsp finely chopped fresh root ginger

50g coriander stems and roots

1/2 lemon grass stalk, chopped

2 small red chilies, finely sliced

1 tbsp Thai fish sauce

1 tbsp lime juice

25g coriander leaves, to garnish

Method :

Put the mussels into saucepan, cover, cook over moderate heat 3-4 minutes. Remove the mussels and reserve, discard mussels that are not open. Add remaining ingredients to pan, bring to boil, simmer over low heat 15 minutes. Return the mussels to pan, simmer 1 minute. Ready to serve, garnished with coriander leaves.

Serves 4

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