Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti (Ming Tsai) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
1 sliced onion |
2 long slices of galangal or 4 of ginger |
2 fresh serrano chiles or fresh thai bird chilies, de-stemmed, sliced |
4 stalks lemon grass, white part sliced |
4 kaffir lime leaves |
2 tablespoons 3-crab fish sauce |
8 cups chicken stock |
1 pound prince edward island mussels, cleaned and prepped |
2 large leeks, white part julienned |
1 carrot, spaghetti-cut, or fine julienne |
salt and white pepper to taste |
canola oil to cook |
Directions:
1. In a hot wok coated with oil saute onions until caramelized. Add galangal, chilies, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning. In a very hot wok coated with oil stir fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately.
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