If you are a Thai food fan, then this is a soup that you absolutely must try. Carl made this for us one winters night and I cannot stop raving about it, and it is quite a simple dish to prepare.
1 onion, finely chopped
1” piece of ginger, grated
3 cloves garlic finely chopped
2 red chili, finely chopped
3 lemon grass cut in half
425ml chicken and fish stock (½ and ½ combined) ( I used double the ml)
1 tin coconut milk
2 dashes light soy sauce (I did not use this)
2 dashes Thai fish sauce (I did not use this)
Juice of 1 lime
2tbsp chopped coriander
8 raw prawns, shelled and de-veined ( I put in lots more)
Heat the oil then add the onion, ginger, garlic, chili and lemon grass and gently sweat. Do not colour.
Steam the mussels in a deep pan until they have just opened.
Meanwhile, boil the stock and coconut milk together. When boiled, add to the onions. Add the prawns and steamed mussels.
Season with soy and fish sauce then place into large serving bowls.
Squeeze in lime juice and sprinkle with coriander to serve.