Serves 6
Ingredients:
- 1L fish stock
- 250g tamarind paste
- 3 lemongrass, trimmed and bruised
- 6 garlic cloves, bruised
- 2cm turmeric, bruised
- 4 large dried red chillies
- 350g mussels, cleaned and beards removed
- 8 red shallots, finely sliced
- 1 cup cherry tomatoes, halved
- 4 kaffir lime leaves, shredded
- 1 cup coriander leaves
Method:
- Place fish stock, tamarind paste, lemongrass, garlic, ginger, turmeric and dried chillies in a medium-sized pot and simmer for 20 minutes. Set aside to allow the flavours to infuse for a further 20 minutes (or until completely cooled).
- Strain the soup and bring it back to a simmer. Add the shallots, tomatoes and lime leaves and bring to boil.
- Add mussels and cover. Cook for 3-6 mins or until the shells open.
- Turn the heat off and serve, garnished with coriander.
