Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod

Name: Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod
Total time: 40
Yield: 1
Ingredients: 2 tablespoons canola oil; 1 ½ tablespoons garlic, minced; 1 fresh ginger, peeled and thinly sliced; 1 shallot, thinly sliced; ½ cup cherry tomato; 1 lb mussels, scubbed and debearded; 2 serrano peppers; 3 long red peppers; ½ cup chinese long beans, cut into 2 in (5 cm) pieces; 2 cups vegetable broth; 2 tablespoons tamarind paste; 1 tablespoon fish sauce, plus more to taste; 2 cups baby spinach; 1 radish, thinly sliced; 1 scallion, thinly sliced; jasmine rice, cooked

Recipe by Tara Monsod from tasty.co

Lunch 40 Mins.

Ingredients

1 servings

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2 tablespoons canola oil
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1 ½ tablespoons garlic, minced
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1 fresh ginger, peeled and thinly sliced
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1 shallot, thinly sliced
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½ cup cherry tomato
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1 lb mussels, scubbed and debearded
•

2 serrano peppers
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3 long red peppers

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½ cup chinese long beans, cut into 2 in (5 cm) pieces
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2 cups vegetable broth
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2 tablespoons tamarind paste
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1 tablespoon fish sauce, plus more to taste
•

2 cups baby spinach
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1 radish, thinly sliced
•

1 scallion, thinly sliced
•

jasmine rice, cooked

Instructions

Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2–3 minutes.
Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2–3 minutes.
Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2–3 minutes.
Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
Enjoy!