Thai-style mussels and noodles in lemongrass-coconut broth – Gourmet Traveller

Ingredients

• 400 ml canned coconut milk
• 50 ml fish sauce
• 1 tbsp soy sauce
• 2 lemongrass stalks, bruised
• 2 kaffir lime leaves, crushed in your hand
• 2 tbsp coconut oil
• ½ small onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 small red chillies, thinly sliced, plus extra to serve
• 1 kg mussels, cleaned
• 400 gm dried rice noodles
• Juice of 1 lime, or to taste, plus extra wedges to serve
• 20 gm light palm sugar, finely chopped, or to taste
• To serve: coriander