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Boil chicken stock.
Bruise lemongrass, galangal, red eschallot, coriander and three chillies, add to stock with torn kaffir lime leaves, simmer.
While soup simmers, pound garlic and chillies till fine and add palm sugar and shrimp paste.
Pound till combined.
Chop sorrel fine, quarter tomatoes and grill.
Season soup with approximately one tablespoon tamarind pulp (to make sour) add fish sauce a teaspoon at a time until flavour of aromatics comes through.
Next, bring to boil, add mussels and cook them until they open and flesh turns pale orange.
In serving bowl have approximately 50ml lime juice, approximately two teaspoons fish sauce, the chopped sorrel and grilled tomato.
Pour in mussels and liquid.
To serve, mix together and check seasoning, the flavour should be sour hot and slightly salty it may be necessary to add more lime juice or fish sauce.
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