Fish & mussel tom yum soup
- Serves4 - 6
- Prep time5 mins
- Cook time2hours or more
- Timeout30 mins
- FreezingFreezes well
Ingredients
- 12 cups of poultry broth
- 2 lemongrass twigs
- 1⁄2 cup of cilantro, twigs and leaves apart
- 1 garlic clove, chopped
- A piece of ginger
- 2 tablespoons of red thai curry paste
- 1⁄4 cup of fish sauce
- 2 lb of cod, diced
- 1 lb of mussels, washed
- 1 cup of carrots, sliced
- 2 cups of cremini mushrooms, minced
- Rice noddles as preferred
- 1 large lime, sliced in quarters
Steps
- Add the broth, lemongrass, cilantro twigs, garlic, ginger, curry paste and fish sauce. Set to high temperature and bring to a boil.
- Add the fish, mussels, carrots and mushrooms then cook for two hours or the whole day. Add the rice noodles 5 minutes before serving with the lime quarters and cilantro leaves.
Recipe published on August 19, 2018
