Pipies and Black Mussel Broth


  • 45ml vegetable oil
  • 1 onion, finely chopped
  • 2 tbsp. Tom Yum paste
  • 200g pipies, cleaned
  • 200g black mussels, cleaned
  • 1 stalk lemongrass, chopped
  • Juice of 1 lime
  • 3 cups chicken stock
  • 1 tbsp. fresh coriander leaves, roughly chopped
  • 1 tbsp. coriander stalk and roots, finely chopped
  • 1 tbsp. Thai fish sauce


  1. Heat oil in a wok or large cooking pot.
  2. Add onion, Tom Yum, pipies and mussels.
  3. Simmer, covered with a lid for 30 seconds.
  4. Add chicken stock, lemongrass, lime juice, coriander stalk and roots, Thai fish sauce and stir through.
  5. Cook until all shells have opened.

Add fresh coriander leaves and serve in soup bowls.

Serves 6.

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