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Home| Thai Spiced Mussel Soup With Leeks and Carrot Spaghetti
Thai Spiced Mussel Soup With Leeks and Carrot Spaghetti
Thai Spiced Mussel Soup With Leeks and Carrot SpaghettiThai Spiced Mussel Soup With Leeks and Carrot Spaghetti

Recipe Courtesy of Ming Tsai

1 sliced onion
2 long slices of galangal or 4 of ginger
2 fresh serrano chiles or fresh Thai bird chilies, de-stemmed, sliced
4 stalks lemon grass, white part sliced
4 kaffir lime leaves
2 tablespoons 3-Crab fish sauce
8 cups chicken stock
1 pound Prince Edward Island Mussels, cleaned and prepped
2 large leeks, white part julienned
1 carrot, spaghetti-cut, or fine julienne
Salt and white pepper to taste
Canola oil to cook

In a hot wok coated with oil,  saute onions until caramelized. Add galangal, chilies, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning. In a very hot wok coated with oil stir fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately.

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy

Copyright 2013 Ming Tsai