Soup of Mussels and Tomatoes

Name: Soup of Mussels and Tomatoes (Tom Klong Hoy Malaeng Puu)
Cuisine: Thailand
Ingredients: 1 L (4 cups/1¾ pt) stock or salted water; 1 L (4 cups/1¾ pt) stock or salted water; 3 stalks lemongrass, pounded; 5 slices galangal; 5 red shallots, roasted whole; 3 cloves garlic, roasted whole; 1 kg (2 lb) mussels; 2 small tomatoes, coarsely chopped; 5-10 small dried chillies, roasted and broken; 2-3 fresh small green chillies; 15 mL (1 tablespoon) fish sauce; 1 teaspoon palm sugar; 45 mL (3 tablespoons) thick tamarind water; 4 leaves pak chii farang, shredded

Tom Klong Hoy Malaeng Puu

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

A TOM KLONG is a soup that is soured by fruit or vegetables, so it is important that the tomatoes used in this recipe are not too ripe. Green mango or tamarind leaves (which taste very much like sorrel) may also be used as the souring agent. Grilled or smoked fish may be substituted for the mussels.

Ingredients

1 L (4 cups/1¾ pt) stock or salted water
3

Asia
Thailand
Soup
Fish course
Gluten-free
Pescatarian
South East Asia

Method

In a large pan bring the stock or salted water to the boil, then add the lemongrass (pounded first), galangal, shallots and garlic. Return to the boil, then add the mussels and tomatoes. When the mussels have opened, add the dried and fresh chillies, fish sauce, palm sugar and tamarind water.

To serve, garnish with the pak chii farang and check that the soup tastes sour, hot and