New You Boot Camp’s Mussels in Thai Broth
10th April 2015
Spinach, Lentil and Bacon Soup
10th April 2015
Ingredients
- 1 tbsp sesame oil
- 6 spring onions trimmed and chopped
- 1 red chilli seeded and chopped
- 2 cloves garlic peeled and crushed
- 2 stalks lemon grass finely sliced
- 1 kg prepared fresh (or frozen) mussels in or out of shells
- 425 g condensed beef consomme
- 600 ml water
- 140 g pickled ginger slices drained
- 1 tsp fish sauce (Gluten free)
- 1 tsp dark tamari
- Salt and freshly ground black pepper
- 1 bunch Fresh Coriander chopped
Servings:
Instructions
- Heat the oil in a large pan.
- Add the onions, chilli, garlic and lemon grass.
- Cook for 3 minutes.
- Add the mussels, followed by the consomme, water, pickled ginger, fish sauce and tamari sauce.
- Season and then simmer for 10 minutes.
- Serve the soup immediately in hot bowls and sprinkle with the chopped coriander
