400 mlcanned coconut milk50 mlfish sauce1 tbspsoy sauce2lemongrass stalks, bruised2kaffir lime leaves, crushed in your hand2 tbspcoconut oil½small onion, thinly sliced2garlic cloves, finely chopped2small red chillies, thinly sliced, plus extra to serve1 kgmussels, cleaned400 gmdried rice noodlesJuiceof 1 lime, or to taste, plus extra wedges to serve20 gmlight palm sugar, finely chopped, or to tasteTo serve:coriander
Combine coconut milk, fish sauce, soy sauce, lemongrass and lime leaves in a saucepan and simmer over medium heat until flavours develop (6-8 minutes).
Meanwhile, heat oil in a separate saucepan over medium-high heat, add onion, garlic and chilli and fry, stirring occasionally, until tender (2-3 minutes). Add mussels, cover with a lid and cook, shaking pan occasionally, until mussels open (2-3 minutes).
Cook noodles in a saucepan of boiling water until tender (1-2 minutes), drain and divide among bowls.
Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste. Ladle mussels and broth over noodles, top with extra chilli and coriander and serve with lime wedges.