This light soup is inspired by Thai cuisine and can be easily made into a more substantial meal with the addition of vegetables or noodles.
- 100 gm ginger, coarsely chopped (10cm piece)
- 2 red shallots, coarsely chopped
- 2 long red chillies, coarsely chopped
- 2 lemongrass stalks, white part only, coarsely chopped
- 100 ml vegetable oil
- 500 ml fish stock (2 cups)
- 2 tbsp fish sauce
- 500 gm black mussels, scrubbed, beards removed
- 200 gm oyster mushrooms
- ½ cup coriander leaves (loosely packed)
Tea-smoked duck eggs
- 8 duck eggs, at room temperature
- 2 tbsp jasmine rice
- 2 tbsp brown sugar
- 1 tbsp loose-leaf black tea, such as English Breakfast
- 1For tea-smoked duck eggs, bring a large saucepan of water to the boil, add duck eggs, cook for 4 minutes, remove with a slotted spoon, refresh under cold running water and peel. Line a wok with foil and combine remaining ingredients on top of foil. Place a cooling rack over wok, place eggs on rack, cover with a lid and place over medium heat. Ensure exhaust fan is on and room is well ventilated and smoke for 15 minutes, then set aside to cool.
- 2Pound ginger, shallot, chilli and lemongrass in a mortar and pestle to a smooth paste.
- 3Heat oil in a large saucepan, add paste, stir over medium heat until fragrant (4-5 minutes), add fish stock and fish sauce, increase heat to high, bring to the boil, add mussels and stir occasionally until mussels open (2-3 minutes). Add mushrooms and halved duck eggs, stir to combine, divide between serving bowls, scatter with coriander leaves and serve hot with lime wedges.
Drink Suggestion: Chocolaty stout. Drink suggestion by Max Allen