Ingredients Jump to Instructions ↓

  1. 1 1/2L (6 cups) cold water

  2. 2 lemon-grass stems, pale section only, thinly sliced diagonally

  3. 8cm-piece fresh galangal, peeled, thinly sliced

  4. 5 purple eschalots, peeled, thinly sliced

  5. 6 fresh kaffir lime leaves, centre vein removed, torn

  6. 500g medium green prawns, peeled leaving tails intact, deveined

  7. 500g black mussels, scrubbed, debearded

  8. 80ml (1/3 cup) fish sauce

  9. 125ml (1/2 cup) fresh lime juice

  10. 2 fresh red birdseye chillies, thinly sliced

  11. 1 bunch fresh coriander, leaves picked, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Method 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. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels. Add the lime juice, chilli and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.


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