What are the main ingredients in Tom Yum Mussel Soup & Rice Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Tom Yum Mussel Soup & Rice Noodles?

Calories: 832, Carbs: 75 grams, Fat: grams, Protein: 32.9 grams, Sugar: 7.4 grams, Salt: 859 grams

How do I prepare Tom Yum Mussel Soup & Rice Noodles?

MAKE THE MUSSELS: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Mix through the grated garlic and diced lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 2-3 minutes. Stir through the tom yum paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and bring to the boil. Add the mussels, cover, and simmer until cooked through, 2-3 minutes. OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and rinse in cold water. CUT THE GRASS: Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. GOLDEN PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ADD A ZINGY KICK: Remove the soup from the heat and mix through the cooked noodles, the juice from 2 lime wedges, the lime zest (to taste) and the sliced chilli (to taste). Add a sweetener and seasoning. A BOWL OF DELICIOUSNESS: Dish up the glorious tom yum mussel soup and garnish with the chopped coriander and toasted peanuts. Serve any remaining lime wedges on the side.

What should be prepared from my kitchen to make Tom Yum Mussel Soup & Rice Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Tom Yum Mussel Soup & Rice Noodles

Name: Tom Yum Mussel Soup & Rice Noodles
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A popular Thai soup, Tom yum soup balances hot and sour flavours to perfection. This recipe features mussels that are coated in complicated layers of coconut milk, lemongrass, tom yum paste, chilli, and fresh lime. Finished with fresh coriander and golden toasted peanuts, you are sure to say ‘So yum!’ after the first spoonful.

Tom Yum Mussel Soup & Rice Noodles

with fresh lime & peanuts

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Coconut Milk
Flat Rice Noodles
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Lemongrass Stalk
Lemongrass Stalks
Lime
Limes
Mussels
Onion
Onions
Peanuts
Tom Yum Paste
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Tom Yum Mussel Soup & Rice Noodles

Serves 1

OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MUSSELS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Mix through the grated garlic and diced lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Stir through the tom yum paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and bring to the boil. Add the mussels, cover, and simmer until cooked through, 2-3 minutes.
ADD A ZINGY KICK
Remove the soup from the heat and mix through the cooked noodles, the juice from 1 lime wedge, the lime zest (to taste) and the sliced chilli (to taste). Add a sweetener and seasoning.
A BOWL OF DELICIOUSNESS
Dish up the glorious tom yum mussel soup and garnish with the chopped coriander and toasted peanuts. Serve any remaining lime wedges on the side.

Flat Rice Noodles - 50g
Lemongrass Stalk - 1
Peanuts - 10g
Onion - 1
Garlic Clove - 1
White Wine - 15ml
Tom Yum Paste - 15ml
Coconut Milk - 200ml
Mussels - 200g
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 3g

Download the Recipe

Serves 2

OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MUSSELS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Mix through the grated garlic and diced lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 2-3 minutes. Stir through the tom yum paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and bring to the boil. Add the mussels, cover, and simmer until cooked through, 2-3 minutes.
ADD A ZINGY KICK
Remove the soup from the heat and mix through the cooked noodles, the juice from 2 lime wedges, the lime zest (to taste) and the sliced chilli (to taste). Add a sweetener and seasoning.
A BOWL OF DELICIOUSNESS
Dish up the glorious tom yum mussel soup and garnish with the chopped coriander and toasted peanuts. Serve any remaining lime wedges on the side.

Flat Rice Noodles - 100g
Lemongrass Stalk - 1
Peanuts - 20g
Onion - 1
Garlic Clove - 1
White Wine - 30ml
Tom Yum Paste - 30ml
Coconut Milk - 400ml
Mussels - 400g
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 5g

Download the Recipe

Serves 3

OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MUSSELS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Mix through the grated garlic and diced lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 2-3 minutes. Stir through the tom yum paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and bring to the boil. Add the mussels, cover, and simmer until cooked through, 3-4 minutes.
ADD A ZINGY KICK
Remove the soup from the heat and mix through the cooked noodles, the juice from 3 lime wedges, the lime zest (to taste) and the sliced chilli (to taste). Add a sweetener and seasoning.
A BOWL OF DELICIOUSNESS
Dish up the glorious tom yum mussel soup and garnish with the chopped coriander and toasted peanuts. Serve any remaining lime wedges on the side.

Flat Rice Noodles - 150g
Lemongrass Stalks - 2
Peanuts - 30g
Onions - 2
Garlic Clove - 2
White Wine - 45ml
Tom Yum Paste - 45ml
Coconut Milk - 600ml
Mussels - 600g
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 8g

Download the Recipe

Serves 4

OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MUSSELS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Mix through the grated garlic and diced lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 3-4 minutes. Stir through the tom yum paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and bring to the boil. Add the mussels, cover, and simmer until cooked through, 3-4 minutes.
ADD A ZINGY KICK
Remove the soup from the heat and mix through the cooked noodles, the juice from 4 lime wedges, the lime zest (to taste) and the sliced chilli (to taste). Add a sweetener and seasoning.
A BOWL OF DELICIOUSNESS
Dish up the glorious tom yum mussel soup and garnish with the chopped coriander and toasted peanuts. Serve any remaining lime wedges on the side.