Tom Yum is a flavorful and aromatic Thai dish that is perfect for seafood lovers. It’s a soup traditionally made with shrimp, lemongrass, kaffir lime leaves, and a variety of spices, and it’s typically served with rice.
In this version, we’re using tahong (Philippine Mussels) instead of the pricey shrimp. Mussels are cheap, easy to cook, and can cure any cold season flu! (or maybe not but its the thought that counts, lol). But really, this dish is bursting with flavor and is sure to become a new favorite.
To make Tom Yum Mussels, you’ll need the following ingredients:
Ingredients
- 2 tablespoons cooking oil
- 3 slices fresh ginger
- 4 stalks lemongrass, pounded, tied
- 1 330-ml can Sprite (or other Lemon Lime soda)
- 1 cup water
- 1 40-grams pack tom yum paste
- 1 425-gram can straw mushrooms, halved
- fish sauce (patis), to taste
- 1 kilogram green mussels (tahong)
Instructions
- In a pot in a medium heat, heat oil. Saute ginger and lemongrass until fragrant. About 2 minutes.
- Add Sprite and water and bring to a slow boil. Add Tom Yum paste. Cook until incorporated.
- Add mushroom. Simmer for 2 minutes. Season with fish sauce.
- Add mussels. Mix thoroughly. Cover and cook until mussels are all open, about 5 minutes. Serve hot in a soup bowl.
This recipe yields 4 servings of Tom Yum Mussels. If you have leftovers, you can store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw the soup in the refrigerator (if frozen) and heat it over medium heat until it reaches the desired temperature.
Tom Yum Mussels is a great way to enjoy mussels in a new and exciting way. The combination of flavors in this dish is truly mouthwatering, and it’s sure to become a new favorite.
