Sour prawn & mussel soup

Posted by adm On October - 16 - 2011

How to cook Sour prawn & mussel soup


  • 1.5L (6 cups) cold h2o
  • 2 lemon-grass stems, pale section sole, thinly sliced diagonally
  • 8cm-piece fresh galingale, raw, thinly sliced
  • 5 purple eschalots, raw, thinly sliced
  • 6 fresh kaffir lime leaves, centre vein removed, torn
  • 500g medium green prawns, peeled leaving tails inviolate, deveined
  • 500g black mussels, scrubbed, debearded
  • 80ml (1/3 cup) fish sauce
  • 125ml (1/2 cup) fresh lime succus
  • 2 fresh red birdseye chillies, thinly sliced
  • 1 bunch fresh coriander, leaves picked, coarsely sliced

How to:

  • Place water in a large saucepan and bring to the boil over high warmth. Add lemon sess, galingale, eschalot and lime leaves and fix, uncovered, for 5 proceedings. Add prawns, mussels and fish sauce and falsify, covered, for a promote 2 minutes or until mussels spread. Remove from hotness. Discard unopened mussels.

  • Add the lime succus, chilli and coriander and stir to trust. Ladle soup among serving bowls and serve now.

  • This soup is best made 15 minutes before serving the entry.

  • Purple eschalots are available from Asian grocery stores. If they're unavailable, use 1 red onion instead.

  • Prepare time:10 min.

    Cooking time:10 min.

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