Tom Kai Hoy Maing Poo | Thai Mussel Soup by Culinary Carrie

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March 4, 2012

Tom Kai Hoy Maing Poo | Thai Mussel Soup by Culinary Carrie

Ingredients

  • 2 6.5 oz cans Bar Harbor premium Whole Shelled Mussels, drain and reserve the juice
  • 16 fluid oz chicken stock
  • 8 fluid oz Bar Harbor Clam Juice
  • 1 12 fluid oz can lite coconut milk
  • One stalk lemon grass, cut in half and smashed with side of knife
  • 3-4 slices fresh galangal root
  • 4-5 kaffir lime leaves, lightly bruised
  • 2 bird’s eye chilies, smash with side of knife, leave whole
  • 4-5 cremini mushrooms, sliced
  • 2 tsp fish sauce
  • 1 Tbsp freshly squeezed lime juice
  • 5-6 sprigs fresh mint
  • 5-6 sprigs fresh cilantro
  • 2 cups cooked jasmine rice

Preparation

  1. Combine chicken stock, clam juice and reserved juice from mussels in a 5 qt stock pot and reduce liquid by 1/2
  2. Remove from heat and add lite coconut milk
  3. Add lemon grass, kaffir lime leaves, chilies and galangal
  4. Slowly bring the mixture back to between 160 and 180 degrees (slightly below simmering) allowing the flavors to infuse the liquid for about 20 minutes.
  5. Pull out the bird’s eye chilies, lemon grass, galangal and kaffir lime leaves and discard
  6. Maintaining a steady temperature (you may have to adjust the heat), add the mussels and mushrooms to the liquid. Do not allow the liquid to boil. Continue to simmer for another 10 minutes.
  7. Remove from heat
  8. Stir in fish sauce and lime juice
  9. Garnish your Tom Kai Hoy Maing Poo with fresh cilantro and mint leaves and serve over a tight scoop of steamed jasmine rice.

Enjoy

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