 Thai 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
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