Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti

Deselect All

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