This soup always get people moaning with pleasure. That makes it my favourite go-to soup to start my dinner party on the right note! 🙂
Inspired by the popular Tom Kha Gai recipe, I gave it a unique twist serving this with fresh mussels instead. The soup base is tangy and sweet, slightly creamy and perfect with this shellfish. We have abundant fresh locally farmed mussels from Singapore (one of the few fresh produce locally available here in this tiny country) and they are sweet and delectable in this soup. My version featured here also has me adding a extra step, frying the mussels first with ginger, garlic and chili before adding the stock in. This extra step, although tedious, is what I think makes the soup pops up and why the guests moan….haha.
You can make this soup with chicken, pork or fish too, just adding it directly into the soup without the need to fry it. Or you can make it vegan but adding different types of vegetables eg. baby corn, egg plant, different kind of mushrooms and tofu makes an excellent wholesome soup.
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