Tom Yum Soup with Mussels, Clams and Noodles
This delicious and healthy Tom Yum Soup recipe was created for episode one of my television series New Zealand with Nadia Lim with juicy Marlborough mussels fresh from the sea.
- 2 tablespoons oil e.g. peanut, canola, soy
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 large stalk lemongrass finely chopped
- 1 cup white wine
- 2-3 tablespoons tom yum paste
- 400 ml coconut milk one can
- 1 kg mussels cleaned and strained through a sieve, reserving the juices
- 1 kg clams cleaned and strained through a sieve, reserving the juices
- 1 cup reserved clam and mussel juice
- premium soy sauce to taste I used Lee Kum Kee
- 400 g cooked noodles e.g. egg noodles, rice stick noodles, soba or udon noodles
- 1 large red chilli sliced
- ¾ cup coriander/cilantro chopped
- 1 lime cut in half
- 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.
- 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).
- Add cooked noodles and toss gently with the mussels, clams and tom yum broth.
- 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.
I travelled out on a beautifully restored old whaler boat, made from solid Kauri to visit a floating mussel farm. This Asian-inspired soup has a spicy coconut, chilli, and fresh seafood flavour that is both healthy and delicious. This Tom Yum is incredibly quick and easy to prepare, and only takes 10 minutes to cook. I love it as a light but warming dinner – load up on the chilli if you can handle it!