- In a sauté pan, heat up olive oil and cook the shallots over medium heat for 1 minute.
- When chicken is cooked, add lime leaves, carrots, mushrooms and beancurd. Add white wine or water and the WORLDFOODS Thai Coconut Galangal 'Tom Kha' Stir-Fry Sauce. Bring to boil and add the mussels. Cook until mussels are open.
- Serve hot, sprinkled with coriander (cilantro).
For a creamy version add 1 cup (100ml) coconut milk or UHT cream.