Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 45 minutes

1 sliced onion
2 long slices of galangal or 4 of ginger
2 fresh Serrano chiles or fresh Thai bird chiles, de-stemmed, sliced
4 stalks lemon grass, white part sliced
4 kaffir lime leaves
2 tablespooons 3-crab fish sauce
8 cups chicken stock
1 pound Prince Edward Island Mussels, cleaned and prepped
2 large leeks, white part julienned
1 carrot, spaghetti-cut (or fine julienned)
Salt and white pepper to taste
Canola oil to cook

In a hot wok coated with oil, saute onions until caramelized. Add galangal, chilies, lemon grass and leaves.

Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot; check for seasoning.

In a very hot wok coated with oil, stir-fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor.

Serve immediately.