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: 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

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

4.7

10 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

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.

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.

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.

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.

Download the Recipe

Frequently Asked Questions

What is the preparation time for Tom Yum Mussel Soup & Rice Noodles?

The preparation time for Tom Yum Mussel Soup & Rice Noodles with fresh lime & peanuts is between 25 and 40 minutes.

What is the total time required to make Tom Yum Mussel Soup & Rice Noodles with fresh lime & peanuts?

The total time required to make Tom Yum Mussel Soup & Rice Noodles with fresh lime & peanuts is between 40 and 55 minutes.

How many servings does Tom Yum Mussel Soup & Rice Noodles provide?

4 servings

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

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

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.