Thai Rice Soup with Mussels and Wakame

Name: Thai Rice Soup with Mussels and Wakame
Yield: Serves 2 as a main course
Ingredients: 1 teaspoon shrimp paste; ½ cup (50 g) bean sprouts; Olive oil, to taste; 2 scallions, sliced diagonally into rings; One 12.3-ounce (350 g) tin or jar of mussels, drained*; ½-inch (1 cm) piece of ginger, peeled and finely chopped; Generous ½ cup (100 g) edamame, peeled; 1 cup (150 g) cooked rice (such as Jasmine or Basmati); ½ bunch of cilantro, leaves only, coarsely chopped; 2 tablespoons soy sauce, plus extra; 1 garlic clove, minced; 2 cups (500 ml) seafood stock; 2 eggs, hardboiled and peeled; 1 tablespoon fish sauce; ¼ cup (6 g) dried wakame

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Olive oil, to taste
1 teaspoon shrimp paste
1 garlic clove, minced
2

Fish course
Pescatarian

Method

Heat a splash of olive oil in a soup pan over medium-high heat and sauté the shrimp paste, garlic, half of the scallion, and the ginger for 3 to 4 minutes, until soft. Pour in the stock and simmer while you prepare the other ingredients.
Meanwhile, add the wakame t