Vietnamese-Style Mussel Soup
2020-08-17- Cuisine: Vietnamese
- Course: Soup
- Skill Level: Expert
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
362.7 -
Fat
20.1 g -
Saturated Fat
10.3 g -
Polyunsaturated Fat
0.7 g -
Cholesterol
73.6 mg -
Sodium
377.0 mg -
Potassium
478.8 mg -
Carbohydrate
15.1 g -
Fiber
3.0 g -
Sugars
0.5 g -
Protein
24.6 g
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.
