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Thai Mussel and Noodle Soup Serves 4

  • Ingredients:

  • 1kg (2lb) Bantry Bay Mussels, defrosted and cleaned
  • 1 15ml spoon (1 tbsp) sunflower oil
  • 5cm (2) piece fresh root ginger, grated
  • 1 fresh red chilli, deseeded and finely chopped
  • 4 spring onions, finely sliced
  • 115g (4oz) shitake mushrooms, sliced
  • 3 15ml spoon (3 tbsp) Thai green curry paste
  • 750ml (1and a half pints) fish or chicken stock
  • sea salt
  • 2 15ml spoon (2 tbsp) lime juice
  • 2 15ml spoon (2 tbsp) fish sauce or nam pla
  • 200g (7oz) pak choi, shredded
  • 255g (9oz) medium noodles, cooked and drained
  • 2 15ml spoon (2 tbsp) fresh chopped coriander

Method

  1. Heat the oil in a large saucepan and cook the ginger, chilli and spring onion for one minute.
  2. Add the mushrooms and cook for a further 2 minutes.
  3. Stir in the curry paste and cook for 1 minute.
  4. Pour in the fish stock and bring to the boil, then reduce the heat to a simmer and season.
  5. Carefully add the  mussels, cover and cook for 2-3 minutes, until opened, discard any that do not.
  6. Stir through the remaining ingredients until the noodles are heated through.
  7. Garnish with coriander and serve.

Recipe kindly donated by The Seafish Industry

 

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