Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Level:
Easy

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.


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