• PREP: 15M
  • COOK: 20M
  • SERVINGS: 4

    INGREDIENTS

  • 2 tbsp olive oil
  • 3 shallots, chopped
  • 1 cup (100ml) white wine or water
  • 500g (1lb) small mussels
  • 1 jar WORLDFOODS Thai Coconut Galangal Stir-Fry Sauce
  • 4 sprigs coriander (cilantro), chopped, for decoration
thai_coconut_galangal_stirfry_sauce-01 shop-01

    PREPARATION

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

Coconut and Galangal Mussel Soup

Coconut and Galangal Mussel Soup

Ingredients

  • 2 tbsp olive oil
  • 3 shallots, chopped
  • 1 cup (100ml) white wine or water
  • 500g (1lb) small mussels
  • 1 jar WORLDFOODS Thai Coconut Galangal Stir-Fry Sauce
  • 4 sprigs coriander (cilantro), chopped, for decoration
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