Food Network: Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti

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Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti
Recipe Courtesy of Ming Tsai

Ingredients
1 sliced onion
2 long slices of galangal or 4 of ginger
2 fresh serrano chiles or fresh Thai bird chilies, de-stemmed, sliced
4 stalks lemon grass, white part sliced
4 kaffir lime leaves
2 tablespoons 3-Crab fish sauce
8 cups chicken stock
1 pound Prince Edward Island Mussels, cleaned and prepped
2 large leeks, white part julienned
1 carrot, spaghetti-cut, or fine julienne
Salt and white pepper to taste

Canola oil to cook

Directions
In a hot wok coated with oil saute onions until
caramelized. Add galangal, chilies, lemon grass and leaves. Deglaze with fish
sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and
keep hot. Check for seasoning. In a very hot wok coated with oil stir fry mussels
until they start to open. Add leeks and carrots. Season. Check again for flavor.
Serve immediately.