About this recipe

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Recipe highlight

Why you’ll love it

Briny mussels, sharp lime, fragrant lemongrass, and lively chili create a Thai soup that feels bold, fresh, and intensely aromatic. 🦪

Ingredients

• Broth
• 💧 900 ml fish or vegetable stock (3¾ cups / 30 fl oz) seafood
• 🌿 2 lemongrass stalks, bruised and cut (60 g / 2 oz)
• 🫚 20 g galangal, sliced (1½ tbsp / 0.7 oz)
• 🍃 4 kaffir lime leaves, torn
• 🌶️ 8 g red chilies, lightly crushed (2 chilies / 0.28 oz)
• 🧄 10 g garlic, lightly crushed (3 cloves / 0.35 oz)
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood
• 🍋 30 ml lime juice (2 tbsp / 1 fl oz)
• 🍬 8 g palm sugar (2 tsp / 0.28 oz)
• Mussels and garnish
• 🦪 1 kg fresh mussels, cleaned and debearded (2.2 lb)
• 🍄 150 g oyster mushrooms, torn (1½ cups / 5.3 oz) seafood
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)
• 🌿 15 g cilantro leaves (¼ cup / 0.5 oz)
• 🌶️ 5 g chili oil, optional (1 tsp / 0.17 oz)

Preparation

• 1 Prepare the mussels Scrub the mussels well, remove any beards, and discard any shells that stay open when tapped. 🦪
• 2 Start the broth Add stock, lemongrass, galangal, lime leaves, chilies, and garlic to a pot and simmer for 8 min until fragrant. 🍲
• 3 Season the base Stir in fish sauce and palm sugar and simmer briefly so the broth becomes balanced and aromatic. 🥣
• 4 Add mushrooms Add oyster mushrooms and cook for 2–3 min until just softened. 🍄
• 5 Cook the mussels Add the cleaned mussels, cover the pot, and cook 4–5 min until the shells open. 🦪
• 6 Brighten the soup Turn off the heat and stir in lime juice so the broth stays fresh and sharp. 🍋
• 7 Finish with herbs Add scallions and cilantro at the end for brightness and fresh aroma. 🌿
• 8 Serve hot Ladle into bowls, add a little chili oil if you like, and serve immediately. 🍽️

Timing details

Nutrition

Estimated values per serving.

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