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Mussel and bok choy soup
This easy and filling recipe can be made in one pot.
Ingredients
- 1 onion, chopped
- 2 tabespoons oil
- 1 tespoon curry powder
- 2 tablespoons tomato sauce
- 1 chicken stock cube
- 4 cups water
- 1.3 kg whole mussels
- 2 carrots, sliced
- 3-4 bunches bok choy, thinly sliced (leaves and stems separated)
- 125 grams vermicelli noodles
- 3 tablespoons lemon juice
Method
1. Heat oil in a large pot and cook onion until soft.
2. Add curry powder and cook briefly.
3. Add tomato sauce, stock cube, water, mussels and carrots.
4. Cover and cook until mussels have opened.
5. Stir in the stems of bok choy and noodles, pushing the noodles to the bottom of the pot.
6. Cover and cook for 5 minutes or until vegetables are tender.
7. Add the bok choy leaves. Cover and cook for a further 1 minute.
8. Remove from heat, pour over lemon juice and serve.
Notes
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