Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 14
- Cholesterol
- 23
- Sodium
- 871
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
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.