Mussel and Shrimp Thai Soup







A recipe from the cuisine, allowed in a / / diet.

Are you in the mood for some Asian-style food? This mussel and shrimp Thai soup is ready in less than 30 minutes and is absolutely delicious. Plus, you can serve it both hot and cold!

Nutritional Chart

Calories: 113 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 12 g
  • 2 g

Ingredients Needed for Mussel and Shrimp Thai Soup

6 mussels
6 shrimp
1 tablespoon fish sauce
2 ounces of peas
½ red bell pepper, sliced
1 teaspoon sour spicy coconut paste
2 garlic cloves, crushed
¼ lime
¼ cup tomato sauce
1 ounce rice noodles

How to Make Mussel and Shrimp Thai Soup

  1. Fill a saucepan halfway with water, place it on the stove, and bring it to a boil.
  2. Add salt, mussels, shrimp, and fish sauce. Cook until the mussels open and shrimp turns pink, about 5-7 minutes.
  3. Remove the mussels and shrimp and set them aside.
  4. Strain the soup into a bowl, and then transfer the liquid into a saucepan. Place it on the stove, on medium heat.
  5. Add the peas, red bell pepper, sour-spicy coconut paste, crushed garlic, squeeze the lime, add the tomato sauce and bring it to a boil.
  6. Add the rice noodles and stir.
  7. When the noodles and vegetables are soft enough, add the cooked mussels and shrimp and further cook for 2 minutes.

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