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Warm up to Ming Tsai's special seafood soup recipe with Thai lime leaves and shallots.
In a stock pot over medium heat coated lightly with oil, saute shallots, chiles, galangal, lime leaf and mussels and season lightly. Deglaze with fish sauce and lime juice. Add chicken stock, cover and bring to a simmer for about 5 minutes. Add the remaining ingredients except for Thai basil and simmer for only 4-5 minutes more. Check for flavor, add Thai basil leaves and serve.
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