- 20 kaffir lime leaves
- 3 stalks lemongrass, chopped
- 1 knob galangal, finely chopped
- 2 medium red onions, sliced in half lengthways
- 5 birds eye chillies
- 1 handful coriander roots, washed really well
- 500 ml coconut cream
- 30ml fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 green chilli, sliced
- 1 red chilli, sliced
- 1 punnet oyster mushrooms
- 1 kg fresh mussels, beards removed
In a mortar and pestle bruise kaffir lime leaves and lemongrass.
Place mixture with galangal, onion, chilli and coriander roots in a saucepan.
Cover the ingredients with 2 L of cold water. On a gentle heat bring stock up to the boil. Continue to simmer for further 10 minutes. Add the coconut cream. Season the broth with fish sauce, sugar and oyster sauce.
Add the mussels, oyster mushrooms and chilli. Simmer gently until all the mussel shells open.
Squeeze fresh lime juice into the broth and re-season the broth if needed. Garnish with julienne lemongrass and kaffir lime and lime wedges.
Notes: This recipe was demonstrated in Rebecca’s class “Thai : Five essential flavours“, August 2018. It is reproduced with permission from Rebecca Ng.
Image is indicative only and does not reflect the exact ingredients in this recipe.