Sour prawn and mussel soup

Cooking Soups Sour prawn and mussel soup

Wow your guests with this stunning seafood starter.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place water in a large saucepan and bring to the boil over high heat. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
  2. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
  3. Add the lime juice, chilli and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.

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1.5L cold water
2 lemongrass stems, pale section only, thinly sliced diagonally
8cm-piece fresh galangal, peeled, thinly sliced
5 purple eschalots, peeled, thinly sliced
6 fresh kaffir lime leaves, centre vein removed, torn
500g medium green prawns, peeled leaving tails intact, deveined
500g black mussels, scrubbed, debearded
80ml fish sauce
125ml fresh lime juice
2 fresh red birdseye chillies, thinly sliced
1 bunch fresh coriander, leaves picked, coarsely chopped

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Soups
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