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Tom Kha Mussels

Thu, 22 October 2020

Tom Kha Mussels

Nanphun Srakhunthod from Baan Thai makes Tom Kha Mussels.

 

Ingredients

 

- 1 stick lemongrass bashed & sliced

- 30g galangal sliced

- 2 kaffir lime leaves ripped

- 5 coriander stalks bruised and chopped

- 2 medium shallots, bruised & chopped

- 400ml coconut milk

- 200ml chicken stock

- 2 red chillies

- 3 tbsp nam pla fish sauce

- 3 tbsp lime juice

-  2tsp sugar

- 1tsp salt

- 500g mussels

- Sliced chilli and coriander to garnish

 

Method

 

  1. Add chicken stock, lemongrass, galangal, kaffir limes leaves, coriander and shallots to the pot.
  2. Heat it up until it becomes and rolling boil.
  3. When the herbs are infused and smells aromatic, add coconut milk. Boil for 1 minute.
  4. Season the soup with fish sauce, sugar and salt.
  5. Add mussels to the soup. Once mussels are open, turn off the heat.
  6. Add lime juice. Taste and adjust if needed.
  7. Garnish.
  8. Serve immediately

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