Bok Choy and mussel soup

A tasty one pot dish!

Video

Bok Choy and mussel soup

Serves 4

1 onion, chopped
2 Tbsp canola oil
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.
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 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 bok choy.
Cover and cook for 1 minute then remove from heat, squeeze lemon juice over and serve.

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.

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 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 bok choy.

Cover and cook for 1 minute then remove from heat, squeeze lemon juice over and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2110kj
Protein 45.5g
Total fat 14.9g
- saturated fat 2.2g
Carbohydrates 41.4g
- sugars 21.5g
Fibre 11.6g
Sodium 1880mg

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