Mussel Soup with Coconut Milk and Lemongrass
Temps
20 min
Difficulté
facile
Ingrédients
6
Budget
~5-8 €
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Valeurs nutritionnelles
Score santé
Bon · /100
290 kcal
par portion
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Etapes
- 1
Slice the shallots. Crush the lemongrass stalks with the flat of a knife and cut into sections. Rinse the spinach.
5 min
- 2
In a saucepan, dry-sauté the shallots and lemongrass for 2 minutes. Add the coconut milk, fish sauce, and 200 ml of water. Bring to a simmer.
4 min
- 3
Add the mussels, cover and cook for 5 minutes. Remove the lemongrass and any unopened mussels. Add the spinach, let it wilt for 1 minute and serve.
6 min
