Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 18

The impact of pickled ginger is balanced by the subtleties of fresh lemon grass. I keep both in the refrigerator for stir-fries and curries.

Serves 6

1 tablespoon of sesame oil

6 spring onions (scallions), trimmed and chopped

1 red chilli, seeded and chopped

2 cloves of garlic, peeled and crushed

2 stalks of lemon grass, finely sliced

1kg/2.2lb of prepared fresh (or frozen) mussels in or out of shells

425g/15oz of condensed beef consommé

600ml/20fl oz/2½ cups of water

140g/5oz of pickled ginger slices, drained

1 teaspoon of (GF) fish sauce (or double up on [GF] soy sauce)

1 teaspoon of dark (GF) soy sauce

Salt and freshly ground black pepper

1 bunch of fresh coriander (cilantro), chopped

Heat the oil in a large pan. Add the onions (scallions), chilli, garlic and lemon grass.

Cook for 3 minutes.

Add the mussels, followed by the consommé, water, pickled ginger, fish sauce and soy sauce.

Season and then simmer for 10 minutes.

Serve the soup immediately in hot bowls and sprinkle with the chopped coriander (cilantro).