thai

Tom Kha Mussels With Mushrooms and Rice

Name: Tom Kha Mussels With Mushrooms and Rice
Yield: 1 serving
Cuisine: thai
Ingredients: 204 g mussels, cleaned and debearded; 130 g coconut milk, full fat; 179 g water; 12 g galangal, sliced; 16 g lemongrass, bruised; 98 g mushrooms, sliced; 10 g fish sauce; 16 g lime juice; 2 g thai bird chilies, crushed; 49 g jasmine rice, dry

This simmered dish pairs mussels, cleaned and debearded with mushrooms, sliced, jasmine rice, dry and coconut milk, full fat. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

58 g Carbohydrates

32 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

204g mussels, cleaned and debearded 175 kcal
130g coconut milk, full fat 256 kcal
179g water 0 kcal
12g galangal, sliced 4 kcal
16g lemongrass, bruised 6 kcal
98g mushrooms, sliced 22 kcal
10g fish sauce 4 kcal
16g lime juice 5 kcal
2g thai bird chilies, crushed 1 kcal
49g jasmine rice, dry 179 kcal

Cooking instructions

coconut milkwatergalangallemongrass
In a pot, combine coconut milk and water. Add galangal and lemongrass and bring to a gentle simmer.
mushrooms
Add mushrooms and simmer 3-4 minutes until softened.
mussels
Add mussels, cover, and steam until they open, 4-6 minutes. Discard any that do not open.
fish saucelime juicethai bird chilies
Stir in fish sauce, lime juice, and crushed chilies. Simmer 30 seconds, avoiding a hard boil.
jasmine rice
Serve the soup hot with steamed jasmine rice on the side.