Prawn and Mussel Soup with Rice Noodles

In this easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut. A big hit with seafood fans.

• Preparation Time: 15 mins
• Cooking Time: 24 mins
• Total Time: 39 mins
• Calories: 386 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon chopped fresh parsley
• 1 tomato, diced
• 1 quart water
• ⅓ cup diced onion
• 2 tablespoons tomato puree
• 2 teaspoons chile oil
• 4 ounces mussels, cleaned and debearded
• ½ (8 ounce) package dried rice noodles
• 1 tablespoon sauerkraut
• 1 teaspoon sliced garlic
• 4 ounces prawns, peeled and deveined

Recipe Instructions

Step 1

Soak mussels in a bowl of cold salted water for 20 minutes. Drain.

Step 2

Bring a small pot of water to a boil. Add noodles; simmer until tender, 2 to 3 minutes. Drain and rinse with cold water.

Step 3

Bring 1 quart of water to a boil in the same pot. Add tomato, onion, tomato puree, sauerkraut, chile oil, garlic, and salt. Simmer until onion softens, about 10 minutes. Stir in mussels; simmer for 1 minute. Stir in prawns; simmer until opaque, 1 to 2 minutes. Stir in rice noodles. Garnish with parsley.