Asian Inspired Seefood Soup

It was again one of those days to look at the freezer and see what is in there. I found precooked New Zealand Green Mussels  and Razor Clams.

My fridge needed to get rid of 
  • 1 stalk of lemon grass, chopped
  • 1/2 of a celery root chopped
  • 1/2 bag of small carrots
  • 1 cup of regular celery, chopped
  • 1 medium onion coarsely chopped
  • 1 lbs of baby bell mushrooms chopped
  • 1 bag of razor clams (frozen from the freezer)
  • 1 bag of New Zealand Green Mussels precooked (frozen from the freezer)
  • 2 quarts of water
  • a little veggie oil
Spices:
  • 1 black cardamon
  • 4 lemon kefir leafs
  • 6 tsp Knorr Tomato bullion
  • 1 Star Annis
  • 1 pinch of ground cloves
  • 1 pinch of cinnamon
  • 1/2 tsp of turmeric
  • 1 tsp of ground Allspice
  • 1 pinch of Thyme
  • 6  tsp of Knorr Tomato Bullion
Heat up some vegie oil,  heat it over medium heat and add the lemon grass, celery root and regular, carrots, and onions. cook for about 5 minutes. The onions should be translucent now. Add the water and all the spices. Bring to a boil, turn down the heat and simmer for 20 minutes.
Add the baby bell mushrooms and cook for 5 minutes.
Finally add the razor clams and the mussels. Let it simmer for 5 more minutes. It de-freezes  t he clams and the mussels.
While all of this is going on, cook some noodles to your liking.  
Garnish optionally with chopped cilantro and some fresh squeezed lemon juice.
- Mahlzeit-





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