Thai Mussel Soup
Submitted by supraja
Plump mussels steamed in white wine, then ladled into a fragrant broth of ginger, lime, bok choy, and rice noodles. A Thai-inspired seafood soup that’s briny, bright, and deeply satisfying.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minThis soup smells like the ocean crashing into a Thai spice market.
Mussels get a quick steam in white wine with garlic and bay leaf, then the strained broth becomes the backbone of something special.
Ginger, serrano chilies, lime zest, and bok choy build layers of heat and freshness, while rice vermicelli noodles turn it into a full meal.
The mussels go back in at the end, just long enough to warm through and soak up all that complex, citrusy broth.
Pro Tips
- Strain the mussel broth through cheesecloth; even well-scrubbed mussels can leave grit behind
- Discard any mussels that don’t open during steaming, and don’t overcook them in the first round since they get a second simmer in the soup
- Break the rice noodles before soaking so they’re spoon-friendly in the bowl
- The scallion whites cook with the aromatics for depth while the greens go on top raw for a sharp, fresh bite
Ingredients
Directions
In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs.
Boil, add mussels, cover and steam til they open, 3 to 4 minutes.
(Don’t overcook; they get a second cooking late)
Remove mussels with slotted spoon and cool.
Strain liquid through srainer lined with several layers of cheesecloth.
Should be 3 cups.
Break up noodles, cover with hot water and soak, 10-15minutes.
In heavy pot, heat oil.
Add crushed chilies, zest, remaining garlic and ginger.
Sauté til tender, 1-2minutes; don’t let ingredients brown.
Add bok chou and white parts of scallion and cook another 3 to 4 minutes, stir occasionally.
Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth.
Bring to simmer.
While heating, remove mussels from shells ( reserve any juice), strain and add liquid to soup; add mussels.
Simmer another 2 to 3 minutes, garnish with cilantro and scallion greens.
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