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Sour prawn and mussel soup
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Impress guests with exquisite seafood appetizer.
Ingredients:
  • 1.5L (6 cups) cold water
  • 2 lemongrass stems, pale section only, thinly sliced diagonally
  • 8cm-piece fresh galangal, peeled, thinly sliced
  • 5 purple eschalots, peeled, thinly sliced
  • 6 fresh makrut lime leaves, centre vein removed, torn
  • 500g medium green prawns, peeled leaving tails intact, deveined
  • 500g black mussels, scrubbed, debearded
  • 80ml (1/3 cup) fish sauce
  • 125ml (1/2 cup) fresh lime juice
  • 2 fresh red birdseye chillies, thinly sliced
  • 1 bunch fresh coriander, leaves picked, coarsely chopped
Instructions:
  • In a large saucepan, bring water to a boil over high heat. Add lemongrass, galangal, shallot, and lime leaves, then cook uncovered for 5 minutes.
  • Add succulent prawns, fresh mussels, and a flavorful splash of fish sauce to the pot. Simmer gently with the lid on for an additional 2 minutes, or until the mussels beautifully open up. Take the pot off the heat and gracefully discard any mussels that have stubbornly remained closed.
  • Combine lime juice, chili, and coriander, stirring well. Serve soup in bowls immediately.

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