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If you are a Thai food fan, then this is a soup that you absolutely must try. Carl made this for us one win­ters night and I can­not stop rav­ing about it, and it is quite a sim­ple dish to prepare.
1tbsp oil
1 onion, finely chopped
1” piece of gin­ger, grated
3 cloves gar­lic finely chopped
2 red chili, finely chopped
3 lemon grass cut in half
425ml chicken and fish stock (½ and ½ com­bined) ( I used dou­ble the ml)
1 tin coconut milk
2 dashes light soy sauce (I did not use this)
2 dashes Thai fish sauce (I did not use this)
Juice of 1 lime
2tbsp chopped coriander
8 raw prawns, shelled and de-​veined ( I put in lots more)
24 mus­sels
Heat the oil then add the onion, gin­ger, gar­lic, chili and lemon grass and gen­tly sweat. Do not colour.
Steam the mus­sels in a deep pan until they have just opened.

Mean­while, boil the stock and coconut milk together. When boiled, add to the onions. Add the prawns and steamed mussels.
Sea­son with soy and fish sauce then place into large serv­ing bowls.
Squeeze in lime juice and sprin­kle with corian­der to serve.

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