Tom Yum Soup with Mussels, Clams and Noodles

Source

This Asian-inspired soup has a spicy coconut, chilli, and fresh seafood
flavour that is both healthy and delicious.
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**Ingredients**
**Mussels**
* oil 2 tablespoons (e.g. peanut, canola, soy)
* shallots 2, finely diced
* garlic 2 cloves, minced
* lemongrass 1 large stalk, finely chopped
* white wine 1 cup
* tom yum paste 2-3 tablespoons
* coconut milk 1 x 400ml can
* mussels 1kg, cleaned and strained through a sieve, reserving the juices
* clams 1kg, cleaned and strained through a sieve, reserving the juices
* reserved clam and mussel juice 1 cup
* premium soy sauce to taste (I used Lee Kum Kee)
* cooked noodles 400g (e.g. egg noodles, rice stick noodles, soba or udon noodles)
**To Serve**
* red chilli 1 large, sliced
* coriander (cilantro) ¾ cup chopped
* lime 1, cut in half
**Directions**
1. Heat oil in a very large saucepan or pot on medium heat. Cook shallots
until soft, 2-3 minutes. Add garlic and lemongrass and continue cooking for
1-2 more minutes until fragrant. Turn heat up to high and add wine; allow wine
to bubble away until reduced by half – this will take 3-5 minutes.
2. Stir in tom yum paste, coconut milk and reserved clam and mussel juice and
bring to the boil. Add mussels and clams, cover with a lid and steam for 2-3 minutes.
Turn off the heat and add a little soy sauce to taste, if needed (however the clam
and mussel juice wil be quite salty already).
3. Add cooked noodles and toss gently with the mussels, clams and tom yum broth.
4. To serve, divide mussels, clams, noodles and broth between bowls and garnish
with fresh red chilli, coriander (cilantro) and a wedge of lime to squeeze over before eating.
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This Recipe Is Published [**Here**] (https://nadialim.com/recipe/tom-yum-soup/ )