So this is a very westernised version of a Thai soup. It’s very simple and quick to make but is really tasty and you can basically do whatever you want with it. I used mussels, but you could easily use tofu to make it vegetarian (“Yay!” – Salena) or thinly sliced beef or chicken if you don’t like sea food.
This recipe is for 2 people, and they are nice sized portions so it could do 3 as a starter if you fancied.
Ingredients:
- Miso/stock – 1.5 litres
- Lemon grass – 1 stalk, slit and crushed
- Garlic – 1 or 2 cloves, finely chopped
- Chili – 1, finely chopped (seeds removed to taste)
- Spring onions – 3 leaves all chopped, with the green leaves put to one side
- Ginger – 1cm cubed, grated
- Vermicelli noodles – 2 portions
- Pak Choi- 2, leaves separated
- Enoki mushrooms – 1 bunch, cut 3cm from the base and separated into individual stalks
- Mussels – 150g
- Coriander
- Lime
- Soy Sauce
Once you have all of your ingredients ready the soup is really easy to make.
Bring the stock to the boil, with the lemon grass and a splash of soy sauce in it. While that is coming to the boil, gently fry the garlic, ginger, chill and the spring onion stalks for about 1 minute, then add to the stock.
Once the stock is boiling but in the noodles, mussels, pak choi, and mushrooms all at once. They will take about the same amount of time to heat through/cock (between 5-10 minutes).
While that is cooking put the spring onion leaves, coriander and quartered lime into a bowl to serve with the soup.
If necessary add some more soy sauce or chili flakes to taste. Then when the noodles are soft you are ready to serve. Spoon out all of the ingredients before poring the miso/stock over the top.
On the table add the lime, spring onion and coriander to the soup. You can also add more soy or fresh chilies at this point too.
This is a delicious, fresh soup. Enjoy!
– Eleanor
Scone To Pot 