Thai Mussel Soup recipe

Features for "Thai Mussel Soup"

Served as starter. Non-vegetarian dish.

Ingredients for "Thai Mussel Soup"   (Click here for measurement conversion)

2 cup White Wine
2 Tablespoon Lemon juice
1 Onion, chop
1 Bay Leaf
2 Tablespoon Garlic, chop
8 Cilantro sprigs
2 lb Mussels, clean
4 oz Rice Noodles/Vermicelli
2 Tablespoon Oil
2 Serrano Chilies, crush lightly
1 Tablespoon Lime zest, grate
1 Tablespoon Garlic, chop
1 Tablespoon Ginger-root,mince
2 cup Bok Choy, chop
8 Scallion, slice thin, seperated
2 cup Clam juice
1 cup Water
2 Tablespoon Lime juice
2 Tablespoon Fish Sauce
1 Tablespoon Soy Sauce
1 teaspoon Sugar
2 Tablespoon Cilantro, chop

Method for "Thai Mussel Soup"

In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs. Boil, add mussels, cover and steam till they open, 3-4min. (Don’t overcook; they get a second cooking late) Remove mussels with slotted spoon and cool. Strain liquid through strainer lined with several layers of cheesecloth. should be 3 cups. Break up noodles, cover with hot water and soak, 10-15min. In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic and ginger. Saute till tender, 1-2min; don’t let ingredients brown. Add bok choy and white parts of scallion and cook another 3-4min, stir occasionally. Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth. Bring to simmer. While heating, remove mussels from shells ( reserve anu juice, strain and add liquid to soup; add mussels. Simmer another 2-3 min, garnish with cilantro and scallion greens.

Comments

Serves: 6

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