This is a print preview of "Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti" recipe.

Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti Recipe
by Global Cookbook

Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti
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  Servings: 4

Ingredients

  • 1 x onion sliced
  • 2 x long galangal slices or possibly 4 of ginger
  • 2 x fresh serrano or possibly Thai bird chiles stemmed, sliced
  • 4 x lemon grass stalks, white part only sliced
  • 4 x kaffir lime leaves
  • 2 Tbsp. 3-Crab fish sauce
  • 8 c. chicken stock
  • 1 lb Prince Edward Island Mussels cleaned, prepped
  • 2 lrg leeks, white part only julienned
  • 1 x carrot spaghetti-cut,
  •     or possibly fine julienned
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  •     Canola oil to cook

Directions

  1. In a warm wok coated with oil saute/fry onions till caramelized. Add in galangal, chiles, lemon grass and leaves. Deglaze with fish sauce. Add in chicken stock and slowly simmer to a 20 percent reduction. Strain and keep warm. Check for seasoning.
  2. In a very warm wok coated with oil stir-fry mussels till they start to open. Add in leeks and carrots. Season. Check again for flavor. Serve immediately.
  3. For Plating: Pour in bowls, enjoy.
  4. This recipe yields 4 servings.