Thai Mussel Soup Recipe

Name: Thai Mussel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white wine; 2 tablespoons lemon juice; 1 small onions chop; 1 each bay leaves; 2 tablespoons garlic hop; 8 sprigs cilantro; 2 pounds mussels medium, clean; 4 ounces vermicelli pasta rice noodles; 2 tablespoons vegetable oil; 2 small serrano chiles crushed lightly; 1 tablespoon lime zest grate; 1 tablespoon garlic chop; 1 tablespoon ginger root mince; 2 cups bok choy chop; 8 each scallions, spring or green onions slice thin, seperate; 2 cups clam juice; 1 cup water; 2 tablespoons lime juice; 2 tablespoons fish sauce; 1 tablespoon soy sauce, tamari; 1 teaspoon sugar; 2 tablespoons cilantro chop

Servings: persons

2 cups white wine
2 tablespoons lemon juice
1 small onions chop
1 each bay leaves
2 tablespoons garlic hop
8 sprigs cilantro
2 pounds mussels medium, clean
4 ounces vermicelli pasta rice noodles
2 tablespoons vegetable oil
2 small serrano chiles crushed lightly
1 tablespoon lime zest grate
1 tablespoon garlic chop
1 tablespoon ginger root mince
2 cups bok choy chop
8 each scallions, spring or green onions slice thin, seperate
2 cups clam juice
1 cup water
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce, tamari
1 teaspoon sugar
2 tablespoons cilantro chop

1
In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs.
2
Boil, add mussels, cover and steam til they open, 3 to 4 minutes.
3
(Don't overcook; they get a second cooking late)
4
Remove mussels with slotted spoon and cool.
5
Strain liquid through srainer lined with several layers of cheesecloth.
6
Should be 3 cups.
7
Break up noodles, cover with hot water and soak, 10-15minutes.
8
In heavy pot, heat oil.
9
Add crushed chilies, zest, remaining garlic and ginger.
10
Saute til tender, 1-2minutes; don't let ingredients brown.
11
Add bok chou and white parts of scallion and cook another 3 to 4 minutes, stir occasionally.
12
Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth.
13
Bring to simmer.
14
While heating, remove mussels from shells ( reserve any juice), strain and add liquid to soup; add mussels.
15
Simmer another 2 to 3 minutes, garnish with cilantro and scallion greens.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups white wine, 2 tablespoons lemon juice, 1 small onions chop, 1 each bay leaves, and more.

Yes, Thai Mussel Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Mussel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions