Thai Spiced Mussel Soup with Leeks And Carrot Spaghetti

4 servings

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Thai Spiced Mussel Soup with Leeks And Carrot Spaghetti Ingredients

1 Onion; sliced	1 lb Prince Edward Island
2 Long galangal slices or 4 of	2 lg Leeks; white part only,
2 Fresh serrano or Thai bird	1 Carrot; spaghetti-cut,
4 Lemon grass stalks; white	Or fine julienned
4 Kaffir lime leaves	Salt; to taste
2 tb 3-Crab fish sauce	Freshly-ground white pepper;
8 c Chicken stock	Canola oil; to cook

Instructions for Thai Spiced Mussel Soup with Leeks And Carrot Spaghetti

In a hot wok coated with oil saut? onions until caramelized. Add galangal, chiles, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning. In a very hot wok coated with oil stir-fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately. For Plating: Pour in bowls, enjoy. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B01) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 62 Calories (kcal); trace Total Fat; (11% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 4302mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized

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