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Thai Mussel Soup https://www.metro.ca/userfiles/image/recipes/potage-thai-moules-5012.jpg PT25M PT35M PT1H00M
Coconut stock Put the lemongrass, ginger, lime zest and garlic in a food processor and reduce to a smooth paste. In a saucepan, heat the oil, add the paste and chilies, and stir-fry 2-3 minutes. Add chicken broth, bring to a boil, and simmer 5 to 10 minutes. Add coconut milk and heat to simmering. Strain stock. In a large pot, add lemongrass to chicken broth and bring to a brisk boil. Add mussels, one bag at a time, and cook until they open. As they open, transfer mussels to 4 big bowls. Discard unopened mussels. Ladle coconut stock over the mussels. Sprinkle with sliced chilies, lime zest, and cilantro and serve immediately.
4
1 cup (250 mL) chicken broth 1 lemongrass, chopped 2-3x 907 g mussels 2 red chilies, finely sliced grated zest of 3 limes sprigs of cilantro
Thai Mussel Soup

Thai Mussel Soup

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • stalks lemongrass, chopped


  • fresh ginger, peeled and sliced
  • 1 Tbsp.
    (15 mL)
    lime zest
  • 3
    garlic cloves, sliced
  • 1-2 Tbsp.
    (15-30 mL)
    vegetable oil
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    3 L

  • 1-2
    red chilies, sliced
  • 2 cups
    (500 mL)
    chicken broth
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    CAMPBELL'S READY TO USE BROTHS

    CAMPBELL'S READY TO USE BROTHS

    $1.99 ea

    900 ml SELECTED VARIETIES

  • 2 cups
    (500 mL)
    coconut milk
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    THAI KITCHEN COCONUT MILK

    THAI KITCHEN COCONUT MILK

    $3.79 ea.

    400 ml SELECTED VARIETIES

    COCONUT DREAM BEVERAGE

    COCONUT DREAM BEVERAGE

    $2.99 ea.

    946 ml SELECTED VARIETIES

  • 1 cup
    (250 mL)
    chicken broth
    You might like:

    Flyer Deal  (1)
    CAMPBELL'S READY TO USE BROTHS

    CAMPBELL'S READY TO USE BROTHS

    $1.99 ea

    900 ml SELECTED VARIETIES

  • 1
    lemongrass, chopped
  • 2-3x 907 g
    mussels
  • 2
    red chilies, finely sliced

  • grated zest of 3 limes

  • sprigs of cilantro
Imprimer ma sélection

Preparation

Coconut stock

Put the lemongrass, ginger, lime zest and garlic in a food processor and reduce to a smooth paste.

In a saucepan, heat the oil, add the paste and chilies, and stir-fry 2-3 minutes.

Add chicken broth, bring to a boil, and simmer 5 to 10 minutes.

Add coconut milk and heat to simmering.

Strain stock.

In a large pot, add lemongrass to chicken broth and bring to a brisk boil.

Add mussels, one bag at a time, and cook until they open.

As they open, transfer mussels to 4 big bowls. Discard unopened mussels.

Ladle coconut stock over the mussels.

Sprinkle with sliced chilies, lime zest, and cilantro and serve immediately.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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