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.

Recipe «Kaffir lime leaf and coconut mussels» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.