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Receta Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti
by Global Cookbook

Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti
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Ingredientes

  • 1 x onion sliced
  • 2 x long galangal slices or possibly 4 of ginger
  • 2 x fresh serrano or possibly Thai bird chiles stemmed, sliced
  • 4 x lemon grass stalks, white part only sliced
  • 4 x kaffir lime leaves
  • 2 Tbsp. 3-Crab fish sauce
  • 8 c. chicken stock
  • 1 lb Prince Edward Island Mussels cleaned, prepped
  • 2 lrg leeks, white part only julienned
  • 1 x carrot spaghetti-cut,
  •     or possibly fine julienned
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  •     Canola oil to cook

Direcciones

  1. In a warm wok coated with oil saute/fry onions till caramelized. Add in galangal, chiles, lemon grass and leaves. Deglaze with fish sauce. Add in chicken stock and slowly simmer to a 20 percent reduction. Strain and keep warm. Check for seasoning.
  2. In a very warm wok coated with oil stir-fry mussels till they start to open. Add in leeks and carrots. Season. Check again for flavor. Serve immediately.
  3. For Plating: Pour in bowls, enjoy.
  4. This recipe yields 4 servings.