Sour shrimp and mussel soup

Sour shrimp and mussel soup


impress your guests with this stunning seafood starter.

The ingredient of Sour shrimp and mussel soup

  1. 1.5 L (6 cups) cold water
  2. 2 stalks of lemongrass, pale section only, sliced diagonally
  3. 8cm-piece of galanga, fresh, peeled, thinly sliced
  4. 5 purple eschalots, peeled, thinly sliced
  5. 6 fresh kaffir lime leaves, centre vein removed, torn
  6. 500g medium green prawns, peeled, leaving tails intact, deveined
  7. 500g black mussels, washed, brushed
  8. 80ml (1/3 cup) fish sauce
  9. 125 ml (1/2 cup) fresh lime juice
  10. 2 fresh red birdseye chillies, thinly sliced
  11. 1 bunch of fresh coriander, leaves picked, coarsely chopped

The instruction how to make Sour shrimp and mussel soup

  1. Put water in a large saucepan and bring to a boil over high heat. Add the lemongrass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
  2. Add the prawns, mussels, and fish sauce and cook, covered, for 2 minutes or until the mussels open. Remove from the heat. Discard mussels that are not open.
  3. Add the lime juice, chilli and coriander and mix. Ladle soup among serving bowls and serve immediately.

Nutritions of Sour shrimp and mussel soup

fatContent: 71.7 calories
saturatedFatContent: 1 grams fat
sugarContent: 2 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 13 grams protein
sodiumContent: 67 milligrams cholesterol


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