Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
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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


  1. 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.