Prawn and Mussel Soup with Rice Noodles recipe

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Ingredients

4 ounces mussels, cleaned and debearded
½ (8 ounce) package dried rice noodles
1 quart water
1 tomato, diced
⅓ cup diced onion
2 tablespoons tomato puree
1 tablespoon sauerkraut
2 teaspoons chile oil
1 teaspoon sliced garlic
½ teaspoon salt
4 ounces prawns, peeled and deveined
1 tablespoon chopped fresh parsley

Nutrition Info

386 calories
carbohydrate: 56.9 g
cholesterol: 110.2 mg
fat: 6.6 g
fiber: 2.6 g
protein: 22.8 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1054.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak mussels in a bowl of cold salted water for 20 minutes. Drain.

  2. Bring a small pot of water to a boil. Add noodles, simmer until tender, 2 to 3 minutes. Drain and rinse with cold water.

  3. Bring 1 quart of water to a boil in the same pot. Add tomato, onion, tomato puree, sauerkraut, chile oil, garlic, and salt. Simmer until onion softens, about 10 minutes. Stir in mussels, simmer for 1 minute. Stir in prawns, simmer until opaque, 1 to 2 minutes. Stir in rice noodles. Garnish with parsley.

Recipe Yield

2 servings

Recipe Note

In this easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut. A big hit with seafood fans.

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