Sour prawn and mussel soup

Wow your guests with this stunning seafood starter.

The ingredient of Sour prawn and mussel soup

1. 1.5L (6 cups) cold water
2. 2 lemongrass stems, pale section only, thinly sliced diagonally
3. 8cm-piece fresh galangal, peeled, thinly sliced
4. 5 purple eschalots, peeled, thinly sliced
5. 6 fresh kaffir lime leaves, centre vein removed, torn
6. 500g medium green prawns, peeled leaving tails intact, deveined
7. 500g black mussels, scrubbed, debearded
8. 80ml (1/3 cup) fish sauce
9. 125ml (1/2 cup) fresh lime juice
10. 2 fresh red birdseye chillies, thinly sliced
11. 1 bunch fresh coriander, leaves picked, coarsely chopped

The instruction how to make Sour prawn and mussel soup

1. Place water in a large saucepan and bring to the boil over high heat. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
2. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
3. Add the lime juice, chilli and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.

Nutritions of Sour prawn and mussel soup

fatContent: 71.7 calories
saturatedFatContent: 1 grams fat
carbohydrateContent:
sugarContent: 2 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent: 67 milligrams cholesterol