Mussels In Thai Broth

• 4 thin slices galangal, finely chopped
• 1 None long red chili, seeds removed, roughly chopped
• 4 None fresh cilantro roots, cleaned, chopped
• 2 cloves garlic, roughly chopped
• 1 tbsp vegetable oil
• 1 cup chicken stock
• 1 cup coconut milk
• 1 stalk lemongrass, bruised
• 1 tbsp fish sauce
• 1 tbsp grated palm sugar
• 2 1/4 lb black mussels, cleaned, debearded
• 1 tbsp lime juice
• 1/4 cup fresh cilantro sprigs
• None None crusty bread, to serve

1. Combine galangal, chili, cilantro and garlic in a food processor and process until smooth.
2. Heat oil in a wok over medium-high heat. Cook paste, stirring, for 1-2 mins, or until fragrant. Add stock, coconut milk and lemongrass. Bring to a boil then reduce heat and simmer for 5 mins. Stir in fish sauce and palm sugar. Simmer for 2 mins.
3. Add mussels, cover and cook for 5 mins, or until mussels have opened. Stir in lime juice and cilantro. Distribute between 4 deep bowls. Serve immediately with crusty bread.

thin slices galangal, long red chili, fresh cilantro roots, garlic, vegetable oil, chicken stock, coconut milk, stalk lemongrass, fish sauce, palm sugar, black mussels, lime juice, fresh cilantro sprigs, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/37218 (may not work)