Thai spiced mussel soup with leeks and carrot spaghetti

Yield: 4 servings

Measure Ingredient
1 \N Onion; sliced
2 \N Long galangal slices or 4 of ginger
2 \N Fresh serrano or Thai bird chiles; stemmed, sliced
4 \N Lemon grass stalks; white part only, sliced
4 \N Kaffir lime leaves
2 tablespoons 3-Crab fish sauce
8 cups Chicken stock
1 pounds Prince Edward Island Mussels; cleaned, prepped
2 larges Leeks; white part only, julienned
1 \N Carrot; spaghetti-cut,
\N \N Or fine julienned
\N \N Salt; to taste
\N \N Freshly-ground white pepper; to taste
\N \N Canola oil; to cook

In a hot wok coated with oil sauté onions until caramelized. Add galangal, chiles, 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.

For Plating: Pour in bowls, enjoy.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B01) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 62 Calories (kcal); trace Total Fat; (11% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 4302mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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