Vietnamese-Style Mussel Soup

2013-08-17
vietnamese-style mussel soup
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Vietnamese-style mussel soup. An excellent Vietnamese seafood soup. very tasty.

Ingredients

  • 1½ tablespoons grapeseed oil
  • 1 garlic clove,peeled and chopped
  • 1 scallion,white parts only,finely minced
  • 3 red chilies,seeded and finely chopped
  • 1 pound (480g ) mussels,on the half shell
  • 12-16 raw tiger prawns,peeled and deveinrd
  • Vietnamese herbs (leaves only)
  • 6 stalks Thai basil
  • 2 stalks fresh coriander
  • 1 stalk perilla
  • 3 stalks peppermint
  • 2 staks rice puddy herbs
  • fresh cilantro,to garnish
  • For the Broth:
  • 3 cups cooked coconut rice
  • ginger (lightly punded)
  • 1 lemongress stalk,trimmed and finely chopped
  • 3 red chilies,smashed
  • 1/2 teaspoon lime zest
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon fish sauce

Method

Step 1

In a small saucepan,combine all mussels ingredients. Mix well and bring to a boil over high heat.

Step 2

Reduce heat to low and simmer,covered,for 5 minutes. Remove from the heat and set aside fro 15 minutes. Strain the broth and set aside. Discard the strained ingredients.

Step 3

Heat a wok over high heat. Add prawns and cook,stirring,until no longer opaque. Remove cooked prawns from the wok and set aside.

Step 4

Reduce heat to medium-high. Pour in oil and let it hit up. Add minced garlic,shallots and red chilies. Fry,stirring,until lightly browned.

Step 5

Increase hit to high and pour in reserved broth. Mix well. Add mussels,herbs,cover and cook,stirring,for 3 minutes.

Step 6

Remove the lid and turn off the heat. Add cooked prawns to the broth and pour over fish sauce.

Step 7

Serve with cooked coconut rice and fresh chopped cilantro.

 

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Comment (1)

  1. posted by Mike Reeves on July 17, 2016

    Great recipe!
    For a zippy twist add some roasted, peeled New Mexico green chile. A couple of tablespoons per serving added when already in the individual serving dishes. Heating/cooking the green chiles can result in making them uncomfortably “hot” spicy, so add them last.

      Reply

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