Thai hot and sour mussel soup: gluten-, dairy- and soy-free

Kyra Hoggan
By Kyra Hoggan
March 17th, 2019

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!


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.


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.






Categories: Good News Sunday


-2°C Broken Clouds

Other News Stories