Vietnamese-Style Mussel Soup

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

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Nutritional Info

This information is per serving.

  • 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.

 

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