- Lizzie Redwood
Mussel & Clam Tom Yum Soup
2 Tbsp cooking oil (eg. peanut, canola, soy)
2 shallots, finely diced
2 cloves garlic - minced
1 large stalk of Lemongrass - finely chopped
1 cup white wine
2-3 Tbsp Tom Yum paste
1x 400ml can coconut milk
1KG Omega Mussels, reserve stock
1KG Omega Clams, reserve stock
Premium soy sauce to taste
400g cooked noodles (egg,rice,udon etc)
1 large red chilli, sliced
3/4 cup chopped coriander
1 lime, cut in half
Heat oil in a very large saucepan or pot on medium heat. Cook shallots until soft, 2-3 minutes. Add garlic and lemongrass and continue cooking for 1-2 more minutes until fragrant.
Turn heat up to high and add wine, allow wine to bubble until reduced by half - this will take around 3-5 minutes.
Stir in tom yum paste, coconut milk and reserved clam and mussel juice and bring to boil. Add mussels and clams, cover with a lid and steam for 2-3 minutes. Turn off the heat and add a little soy sauce to taste, if needed (the clams and mussel stock will be quite salty so may not be needed).
Add cooked noodles and toss gently with mussel and clam tom yum broth.
To serve, divide mussels, clams, noodles and broth between bowls and garnish with fresh chilli and coriander. Add a wedge of lime and squeeze over before eating.