Thai hot and sour mussel soup: gluten-, dairy- and soy-free
By Kyra Hoggan
This is one of my favourite dishes, as it looks and tastes restaurant-worthy, but is simple enough for even kids to make, and it’s literally 10 minutes from start to service. It also imparts a distinctly Asian flavour without the need for soy sauce. It’s rich and hearty enough for dinner, but also light enough to be a healthy and sustaining lunch option. Omit the noodles, and it’s Keto friendly, too!
Ingredients:
I package frozen Mussels (or about 3 lbs fresh)
3 cups water
1 tbsp Sriracha
1 pinch salt
1 spoonful sugar
1 bunch Cilantro
Juice of one lime (or bottled lime juice works, too)
I green onion for garnish chopped for garnish
Optional: your choice of veg (I like to use bok choy, baby corn, broccoli florets, bamboo shoots, bean sprouts) chopped into bite-sized pieces
Rice vermicelli or rice stick noodles, cooked and set aside for the five to seven minutes the broth will take.
Directions:
Put water, mussels, Sriracha, salt, sugar and cilantro into pot and cover with lid. Boil for two or three minutes – until the mussels open. Discard any unopened ones. I prefer to remove the cilantro at this point, as I dislike soggy greens, but that’s entirely up to you.
Squeeze the lime’s juice out into the broth (using your fingers or a sieve to catch the seeds).
Taste test the broth and add heat or lime to your preference.
What you now have is already a healthy and delicious soup, but I like to add a ton of veg then let it simmer another couple of minutes just to lightly soften.
Garnish with green onion and serve over rice noodles.
Note: This is a really easy dish to play with – for a meatier broth, add any kind of white fish, prawns, crab meat, calamari.
TIP: If refrigerating, remove noodles and store separately so they don’t absorb all the liquid and get mushy and gross.
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