Next day delivery UK mainland 5483 reviews 4.71 out 5 rating Award winning produce

Thai Fish Broth with Mussels and Greens

Light and fresh with lots of zingy flavours and a warming kick of chilli, this makes a lovely lunch or supper. Add some noodles to make it a bit more substantial for larger appetites.

Thai Fish Broth with Mussels and Greens

Light and fresh with lots of zingy flavours and a warming kick of chilli, this makes a lovely lunch or supper. Add some noodles to make it a bit more substantial for larger appetites.

  • Serves: 2
  • Prepare: 15 Minutes
  • Cook: 15 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC BONE & BROTH

We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.

Ingredients

  • 1kg mussels (From a sustainable source), scrubbed and debearded
  • 2 pak choi, quartered lengthways
  • 2 tbsp sesame oil
  • 1 stalk of lemongrass, shredded
  • 6 spring onions, roughly chopped
  • 1 large clove of garlic, goughly chopped
  • 1 small red chilli, finely chopped
  • 324g pouch sustainably sourced fish broth, warmed
  • 200ml light coconut milk
  • 6 kaffir lime leaves
  • luice of 1 lime
  • a small handful of fresh basil

Method

  1. Heat the sesame oil in a wok until it’s shimmering hot. Add the spring onions, garlic, lemongrass and red chilli, stir-frying quickly until the onions start to soften. Remember that not all chillies were created equal – some are hotter than others – so you might want to add a pinch now and a bit later once you’ve tasted the broth. Tear up the Kaffir lime leaves and stir them through the onion mixture
  2. Add your hot fish broth and coconut milk to the wok, letting it bubble up to a boil. Test the seasoning at this stage, adding a bit more chilli if you like more punch. Check that all of your mussels are tightly closed, discarding any that aren’t, then pop them into the broth. Lay the pak choi on top of the mussels and cover the wok with a lid. Steam for about 5 minutes, or until the mussels have all opened up (discard any that haven’t) and the greens are wilting. Have a quick taste of the broth, adding some salt, pepper and chilli if needed
  3. Dish up into shallow bowls, giving each a spritz of lime juice and scattering of torn basil leaves. Serve with noodles if you fancy
Share Print

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC BONE & BROTH

We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.