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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome  🙂
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Ingredient’s :
Green lip mussels,   frozen, on the half shell
Lai fen rice sticks,   cooked, tossed with sesame oil
Rapini,   blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato,   chopped
Onion,   julienned
Chilis,   julienned
Scallions,   sliced
Almonds,   slivered
Limes,   juiced
Curry powder,
Turmeric,
Garlic,    paste
Ginger,   grated
Fish sauce,
Red curry paste,   canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil,   to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat.  Add fish sauce and scotch bonnet sauce to taste  (be careful with the fermented fish sauce, check  HERE   first).  To serve, top with cilantro.
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