Kaffir lime leaf and coconut mussels

Cooking Soups Kaffir lime leaf and coconut mussels

Good for the soul, good for the body – this Asian soup strikes a balance between winter warmer and satisfying superfood for no-fuss weeknights.

Lables: Egg free Lactose free Peanut free Tree nut free
  1. Heat the oil in a large saucepan with a lid over medium heat. Cook eschalot, stirring, for 2-3 minutes until softened. Add garlic, whole kaffir lime leaves and ginger, and cook for 1-2 minutes until fragrant. Add the palm sugar, fish sauce, coconut milk and lime juice, and bring to a simmer. Add the mussels and cover with a lid. Cook, shaking pan, for 2-3 minutes until mussels have opened. Stir through chilli.
  2. Place noodles in a deep serving dish and pour over the mussels and liquid. Scatter with coriander and shredded kaffir lime leaves to serve.

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1 tbsp sunflower oil
2 eschalots, finely chopped
2 garlic cloves, chopped
4 kaffir lime leaves, 2 thinly shredded
1 tbsp grated ginger
2 tsp palm sugar or brown sugar, grated
2 tsp fish sauce
400ml can coconut milk
1 lime, juiced
1kg pot-ready mussels
3 small red chillies, thinly sliced
375g dry wheat noodles, cooked according to packet instructions
1 bunch coriander, leaves picked

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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