Last Updated on December 16, 2020 by Chef Mireille
2 stalks lemongrass, ends trimmed and pounded with a mallet
1 inch piece of ginger (0.7 oz.)
1 tablespoon yellow curry paste
5 dried lime leaves, reconstituted in boiling water (or use fresh lime leaves if available)
3 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon+2 teaspoons palm sugar
2 tablespoons oil
8 cups water
2 lbs. mussels on the half shell
1 lb. large shrimp, shelled and cleaned
6 oz. snow peas, trimmed
Combine lemongrass, ginger, lime leaves, fish sauce, soy sauce, chiles, onion and sugar in a food processor and mix well to make a finely ground spice paste.
Heat oil. Add spice paste and fry for 3-4 minutes, until it becomes fragrant.
Add water. Bring to a boil. Boil on high for 10 minutes.
Strain. (If you ground the spice paste very fine so there are no strands of lemongrass, you can skip this step.) Return broth to pot and bring back up to a high rolling boil.
Add shrimp, mussels and snow peas.
Cook for 1 minute.
…linking to Taste of the Tropics -Thailand & Souper Sunday
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Sona - QP / PQ
this luks soo inviting. love all thai soups.
Corporate to Kitchen
Love this soup!
Woww…just luvd ur recipe…
Do peek into my space too,..
Have a visual treat wid d exhibition round-up of bloggers n non-bloggers in my blog..
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Deb in Hawaii
You are definitely on a roll with the Thai flavors these past few weeks! 😉 This soup looks simple and delicious. Thanks for sharing with Souper Sundays.
Love that deep dark colour, beautiful soup,makes me drool.
awesome…just love this recipe
Couscous & Consciousness
Looks fabulous, and I've got all of those ingredients on hand except the mussels (which are readily available) – I'm taking this as a sign that I need to try this.