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Thai-style mussels and noodles in lemongrass-coconut broth


You'll need

400 ml canned coconut milk 50 ml fish sauce 1 tbsp soy sauce 2 lemongrass stalks, bruised 2 kaffir lime leaves, crushed in your hand 2 tbsp coconut oil ½ small onion, thinly sliced 2 garlic cloves, finely chopped 2 small red chillies, thinly sliced, plus extra to serve 1 kg mussels, cleaned 400 gm dried rice noodles Juice of 1 lime, or to taste, plus extra wedges to serve 20 gm light palm sugar, finely chopped, or to taste To serve: coriander

Method

  • 01
  • 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).
  • 02
  • 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).
  • 03
  • Cook noodles in a saucepan of boiling water until tender (1-2 minutes), drain and divide among bowls.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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