Bok choy and mussel soup
A tasty one pot dish!
2 Tbsp canola oil
1 onion, chopped
1 tsp curry powder
2 Tbsp tomato sauce
1 chicken stock cube
1 litre water
1.3kg fresh mussels in the shell
2 carrots, sliced
3-4 bok choy
125g Vermicelli noodles
3 Tbsp lemon juice/vinegar
Heat oil in a large pan, add onion and cook until soft.
Add curry powder and cook for about a minute.
Add tomato sauce, stock cube, water, mussels and carrots.
Cover and cook until mussels have opened. See note below.
Take the leaves and stems off the middle part of the bok choy and slice across into thin slices. Keep the white and green parts separate.
Add white parts of the bok choy and noodles to the pan, pushing the noodles to the bottom of the pot so they are covered by the soup.
Cover and cook for 5 minutes or until vegetables are tender but not soggy.
Add green parts of the bok choy.
Cover and cook for 1 minute then remove from heat, squeeze lemon juice over and serve.
Note: Remove and do not eat any mussels that have not opened.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.9g|