Pipies and Black Mussel Broth

45 ml vegetable oil

1 onion, finely chopped

2 tbsp. Tom Yum paste

200gr pipies, cleaned

200gr black mussels, cleaned

1 stalk lemon grass, chopped

Juice of 1 lime

3 cups chicken stock

1 tbsp. fresh coriander leaves, roughly chopped

1 tbsp. coriander stalk and roots, finely chopped

1 tbsp. Thai fish sauce

• Heat oil in wok or large cooking pot.

• Add onion, Tom Yum, pipies and mussels.

• Simmer, covered with a lid for 30 seconds.

• Add chicken stock, lemon grass, lime juice, coriander stalk and roots, Thai fish sauce and stir through.

• Cook until all shells have opened.

• Add fresh coriander leaves and serve in soup bowls.

• Serves 6.