Spicy Mussel And Noodle Soup
From tinadc 13 years agoIngredients
- VEGTABLE oil shopping list
- 1 onion, SLICED shopping list
- 15 ML GRATED ginger shopping list
- 2 cloves garlic, SLICED shopping list
- 45 - 60 ML TOM YUM PASTE shopping list
- GRATED PEEL AND juice OF 1 - 2 limes (IT IS APPROX 1-2 TBSP) shopping list
- 375 ML chicken stock (YOU CAN USE VEGTABLE STOCK IN STEAD) shopping list
- 410 G coconut milk (1 CAN) shopping list
- 500 G fresh mussels (REMEMBER TO CHECK IF IT IS FRESH!!!!!!!!!!!) - BEARD REMOVED shopping list
- 125 G baby corn, HALVED LENGTHWAYS shopping list
- 125 G MANGE TOUT, HALVED LENGTHWAYS shopping list
- 250 ML SHREDDED red cabbage shopping list
- 300 G rice noodles, SOAKED IN boiling water shopping list
How to make it
- HEAT A GLUBG OF THE OIL IN A PAN AND FRY ONION UNTIL SOFT.
- ADD GINGER, GARLIC AND PASTE AND FRY FOR ANOTHER MINUTE
- ADD LIME PEEL, JUICE AND COCONUT MILK AND BRING TO THE BOIL
- ADD MUSSELS AND VEGETABLES
- COVER AND COOK UNTIL MUSSELS HAVE OPENED (DISRECARD ANY THAT ARE UNOPENED!!!!!!!!!)
- DRAIN NOODLES, ADD TO BROTH AND COOK TO REHEAT
- SERVE WITH CHOPPED CORIANDER AND CRUSTY CHEESY BREAD
- ENJOY :)
People Who Like This Dish 3
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