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Sour prawn and mussel soup

  • 0:10 Prep
  • 0:10 Cook
  • 8 Servings


  • 1.5L (6 cups) cold water
  • 2 lemongrass stems, pale section only, thinly sliced diagonally
  • 8cm-piece fresh galangal, peeled, thinly sliced
  • 5 purple eschalots, peeled, thinly sliced
  • 6 fresh kaffir lime leaves, centre vein removed, torn
  • 500g medium green prawns, peeled leaving tails intact, deveined
  • 500g black mussels, scrubbed, debearded
  • 80ml (1/3 cup) fish sauce
  • 125ml (1/2 cup) fresh lime juice
  • 2 fresh red birdseye chillies, thinly sliced
  • 1 bunch fresh coriander, leaves picked, coarsely chopped


  • 1
    Place water in a large saucepan and bring to the boil over high heat. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
  • 2
    Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
  • 3
    Add the lime juice, chilli and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.

Source: taste.com.au


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