1 Tbs olive oil
2 cloves garlic, sliced
1/2 Tbs fresh ginger, peeled and finely sliced
1 onion, diced
1 carrot, diced
2 tsp fish sauce
3 tsp chilli sauce
700g fresh mussels, steamed and chopped, reserve some to garnish
200g orange kumara, peeled and diced
1 litre of fish stock
1/4 cup white wine
1/2 cup cream
Fresh limes to serve
1 Heat the oil in a heavy based soup pot, add the garlic and ginger. Stir for 1 minute.
2 Add the onion and carrot then stir for 3 minutes or until soft.
3 Add the fish sauce and chilli sauce.
4 Add the mussels, kumara, stock, wine and cream.
5 Simmer gently for approximately 30 minutes or until the kumara is soft.
6 Puree half of the soup then combine with the rest before serving with chopped mussels on the top, a little chilli and fresh lime.
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